When I was a little girl my family would frequent malt shops as we traveled. Back in the day, they were abundant. Since my brothers raced these little cars all across the county, my family traveled to each race track via our big yellow motorhome. Stopping at the local soda shop is what we did when we pulled into each new town. So I consider myself somewhat of an expect in soda fountain delights. Needless to say my all-time favorite is a root beer float.
It made sense to me to make a root beer float cupcake for the bake shop. Believe it when I say I tried everything for the flavor, actual root beer soda, anise and a little molasses, and coke to name a few. But nothing really worked. I finally figured out this is one of those times that you need to use flavorings. At first it would just kill me to use them. Once I got over it, I was pretty happy with the results. Most of your specialty baking stores do offer these items. You can go to my Vendor page to see the stores I get mine from.
I use a vanilla base recipe for the cupcake with root beer flavoring added. Then I scoop on Vanilla Root Beer Buttercream frosting with a smaller ice cream scooper and pipe a row of vanilla buttercream frosting around that scoop with a bag of frosting with a #855 Ateco tip. I then add a cherry on top with a sprinkling of white jimmes. To finish it off, use a straw-like cookie. It may not sound good to you but I love love this cupcake. Maybe it brought back good childhood memories. Don’t knock it until you try it!
Root Beer Float cupcakes
preheat oven to 325 degrees, makes about 24 cupcakes
1 /2 cup buttermilk
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups sugar .14 oz
3/4 cup vegetable oil
2 1/2 cups flour .13 oz.
1 1/4 teaspoon baking powder
1/8 to 1/4 teaspoon Root Beer Flavoring or to taste
24 cherries with stem
24 straw-like cookies
1. In a bowl mix together buttermilk, milk, vanilla extract, and baking soda. Set aside.
2. Sift together flour and baking powder. Set aside.
3. Using a mixer on medium speed blend together eggs and sugar until blended. Blend in oil. Next add flour mixture and then milk mixture alternating beginning and ending with the flour mixture. Add root beer flavoring to taste and blend thoroughly for about 3 minutes. Fill baking cups about 2/3 full. Bake until just golden. Don’t over bake !
Vanilla and Root Beer Buttercream Frosting
Do yourself a favor and use the best vanilla you can find it makes a big difference.
1 lb. soft butter unsalted (4 sticks)
1 teaspoon vanilla
1 lb powdered sugar sifted
1/8 to 1/4 teaspoon root beer flavoring, to taste
Blend with a mixer butter and vanilla. Slowly add powdered sugar a little at a time on low, then once it all in and mixed mix at high-speed until light and fluffy for about 3 minutes. Divide the frosting in half. Half goes in a pastry bag with a #855 Ateco tip or similar. With the other half add the root beer flavoring to taste. Scoop with a mini ice cream scoop to the middle of the cupcake and then pipe around the scoop with the vanilla buttercream. Add a cherry, some while sprinkles and a straw-like cookie.
Note: This post is being linked up to Cheryl’s I’m Lovin’ It Friday’s Party over atTidymom’s site.