scratch - Root Beer Cupcakes #1
Source of Recipe
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Recipe Link: http://www.grouprecipes.com/55212/root-beer-cup-cakes.html scratch - Root Beer Cupcakes #1
2 1/2 cups old-fashioned style root beer (like A&W or Dads)
you will need a little more root beer for the top of the cupcakes later
2 teaspoons vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
Root Beer Glaze:
...(2 cups powdered confectioners sugar
...1/3 cup root beer (more or less)
...Whip together until smooth.
Buttercream Frosting:
...1 cup powdered confectioners sugar
...2 Tablespoons butter (softened)
...2 teaspoons vanilla
...Whip together until smooth.
Heat oven to 350 degrees F.
In a bowl, mix together root beer and vanilla. Set aside.
In a separate bowl, combine flour, baking soda, baking powder and salt. Set Aside
In a separate mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs to butter sugar mixture, mix until smooth
Mix with mixer on lowest speed, s l o w l y pour in root beer mixture.
Mix until smooth and lump free. Stir frequently with spatula.
Pour into lined cupcake pan.
(Use foil cupcake liners to avoid "leakage" later.)
Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way.
Do not be tempted to use more than 24 cupcake cups!
Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
While cupcakes are baking, prepare root beer glaze and butter cream frosting in separate bowls.
When cupcakes are done, let them cool for about 10 minutes.
While still slightly warm, pour 1 tsp root beer over each cupcake. Pour on slowly to allow root beer to soak in.
Wait about 5minutes to let root beer soak into cupcakes.
Pour a teaspoon of root beer glaze on each cupcake
When the glaze sets a bit, about 5 minutes, put a dollop of buttercream frosting atop each cupcake.
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