You what’s super condescending? When you’re watching Netflix and after three episodes it asks you if you’re still watching. Obviously, I’m still watching! If I wasn’t walking I would walk away or press pause. Stop judging me Netflix!
You know what’s more annoying than Netflix being condescending? The rain. Itt’s been raining for the past 24 hours, and there is really nothing better to do than watch TV. April showers are certainly roaring along, at least it’s not snowing here like in Michigan…
You know what is not annoying? A Song of Ice and Fire! ** Spoilers ** I’m finally reading book 5; Joffrey is dead, Jon Snow, Bran, & Tyrion are back in the picture, and I’m finally coming to terms with the fact that everyone is going to die. My only wish is that Arya and Sansa would get their names back.
Anyway, these cupcakes were eaten on a sunny, non-condescending day, a day when Ruth and Chelsea came to visit. We were able to do my favorite thing and go for a little walk on the beach. There was also a lot of eating.
Chelsea’s birthday was a weeks prior, so it was completely appropriate to celebrate with cupcakes of her choosing. Root beer float cupcakes have been on my Pinterest board for awhile, so I was excited to make them. All I needed was a little root beer extract. I’m thrilled by the way the frosting came out. The cupcakes are dark like root beer, the root beer flavored-frosting is on the outside to look like foam, and the plain frosting is in the middle to look like whipped cream. The cupcakes really taste like a root beer float; all creamy, vanilla-y, and root beer-y. These are a great way to turn your favorite beverage into dessert!
Two Years Ago – Single Girl Chocolate Cake
Print the Recipe!
Root Beer Float Cupcakes
Adapted from Dine and Dash
Frosting from Sweetapolita
Yield – 12 cupcakes
Root Beer Cupcakes
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1 egg + 1 egg yolk
2 tablespoons unsweetened applesauce
1 tablespoon root beer extract
splash of vanilla
1 1/4 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons coconut milk
Vanilla & Root Beer Swiss Meringue Buttercream Frosting
5 egg whites
1 1/4 cup sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 teaspoons vanilla
1 tablespoon root beer extract
- Cupcakes – Preheat to the oven to 350 ˚F and line a cupcake tin with 12 liners. Set aside.
- Beat the butter in the bowl of a stand mixer with a paddle attachment until smooth. Beat in the sugars for 2-3 minutes until pale yellow. Add the eggs one at a time and beat in the extracts and applesauce. Scrape down the bowl.
- Whisk together the flour, powder, and salt in a small bowl. Turn the mixer to the lowest setting and add the flour in 3 batches with milk in between each addition of flour. Mix until just combined.
- Use a standard ice cream scoop to portion the batter into each cupcake liner, they should be about half full.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack before frosting.
- Frosting – Add the egg whites and sugar to the bowl of a stand mixer and place the bowl in a small pot of simmering water. Whisk the sugars and egg whites until they are no longer gritty to the touch. Add a pinch of salt.
- Remove the bowl from the pot and place in the stand mixer with the whisk attachment. Beat for about 10 minutes until the meringue is stiff and shiny and the bowl is cool to the touch.
- Beat in the butter 1 tablespoon at a time, just keep beating until the mixture becomes completely creamy.
- Beat in the vanilla. Add half the frosting to a piping bag with a large star tip, set aside.
- Beat the root beer extract into the remaining frosting. Add to a piping bag with a round tip.
- Pipe the root beer frosting around the outside of the cupcake. Pipe the vanilla frosting in the center.
- Cut paper straws in half and add to each cupcake.