Root Beer Float Cupcakes
Today is National Root Beer Float Day, a holiday made just for me! I love root beer and use it everything from root beer cupcakes and root beer ice cream to savory dishes like root beer chicken and even root beer pulled pork.
In short, I love root beer! To celebrate this greatest of holidays I made root beer cupcakes, topped them with a rich chocolate ganache and then finished them off with a scoop of creamy vanilla ice cream. What better way to celebrate the coolest, creamiest dessert ever, the root beer float!
Root Beer Float Cupcakes
Ingredients:
cupcake ingredients:
3/4 cup (1-1/2 sticks) unsalted butter
1-3/4 cups sugar
3 eggs
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2 teaspoons vanilla extract
1 cup root beer
1/4 cup heavy cream
ganache ingredients:
2/3 cup heavy cream
6 ounces chocolate chips
1/2 teaspoon vanilla
vanilla ice cream
Instructions:
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until combined.
Add the eggs one at a time, then the vanilla extract.
Alternate the flour mixture with the root beer and heavy cream until combined.
Fill the prepped liners about 2/3 full and bake for approx. 15 minutes depending on your oven. Let cool on a wire rack.
For the ganache, in a saucepan over medium heat combine the heavy cream and chocolate chips. As it starts to melt, keep whisking constantly until completely combined. Turn off the heat and stir in the vanilla.
Pour into a bowl and let cool slightly for 10 minutes.
Pour the cooled ganache over the cupcakes, let set slightly then top with a scoop of vanilla ice cream.
Hey Jenn,
Would it be okay to ganache these the night before, or is it better to do day of serving?