Root Beer Float Cupcakes

Ever get bored with your cake options? I do. Chocolate, yellow, white. Chocolate, yellow, white. So this weekend I sprang out of the rut and made Root Beer Float Cupcakes. And they are so different and so good. And so pretty to behold. A tall, fluffy swirl of icing with a cherry and a cute little mini straw, be-yoo-ti-ful! Your friends and family will gaze upon your culinary masterpiece, exclaiming as they anticipate untold deliciousness.

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Root Beer Float Cupcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Makes 24 cupcakes

For the Cupcakes:
1 box yellow cake mix
Eggs
Oil
Root Beer
1 tbsp + 1 tsp rootbeer extract

For the Icing:
1 cup butter, softened
1 cup shortening
2 lbs powdered sugar (about 8 cups)
1 tbsp + 1 tsp root beer extract
1 tsp vanilla
4-5 tbsp root beer

For the Topping:
24 cherries, drained and patted dry
6 straws, cut into fourths, for extra optional garnish

Line two cupcakes pans with liners and set aside. Prepare cupcake batter according to the directions on the package, except substitute root beer for the water and add in the root beer extract. Bake according to the package directions (usually 12-15 minutes) and then allow them to cool completely before icing.

While the cupcakes are cooling, drain and pat the cherries dry so that they won’t bleed all over the icing. Make the icing by beating the butter, shortening, and extracts until smooth. Gradually beat in the sugar, adding the root beer a tablespoon at a time in between until you have reached desired consistency. Your icing should be smooth and fairly soft, just stiff enough to hold some shape when you pipe it without wearing out your hand.

Pipe the icing on the cupcakes, and don’t be stingy. The icing is what makes this recipe! I used a Wilton 2D tip, but any large tip will work. Top with a cherry and a straw and store in the refrigerator.