Root Beer Float Ice Cream Cupcakes

Root Beer Float Ice Cream Cupcakes

Ingredients:

3/4 cup (1-1/2 sticks) unsalted butter
1-3/4 cups sugar
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
3 eggs
2 teaspoons vanilla extract
1 cup root beer
1/4 cup heavy cream
root beer sherbet

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.

Once cooled, top with a scoop of root beer sherbet and a dollop of whipped cream to serve.