Best Poked Root Beer Float Cupcakes Recipes

ROOT BEER FLOAT CUPCAKES & FROSTING

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

ROOTBEER FLOAT CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
• Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about 2/3 full. Bake for 15-18 minutes. Cool completely.
• For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.

ROOT BEER FLOAT CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
• Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
• Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

POKED ROOT BEER FLOAT CUPCAKES

Steps:

• Microwave 3/4 cup root beer in small microwaveable bowl on HIGH 1 min. Meanwhile, sprinkle gelatine over 1/4 cup of the remaining root beer in medium bowl; let stand 1 min.
• Add hot root beer to softened gelatine; stir until gelatine is completely dissolved. Refrigerate 1-1/2 hours or until thickened.
• Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes. Cool. While cupcakes are cooling, beat pudding mix, sugar, milk and remaining root beer in large bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Use end of wooden spoon to poke hole in top of each cupcake, being careful not to poke hole completely through to bottom of cupcake. Spoon gelatine mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze gelatine mixture into holes in cupcakes.
• Frost tops of cupcakes with pudding mixture.

ROOT BEER FLOAT CUPCAKES

Steps:

• Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
• Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
• Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
• In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. Place over low heat. Beat on high speed about 10 minutes or until stiff peaks form; remove from heat. Add vanilla. Beat on high speed 2 minutes or until fluffy.
• Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.

ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

ROOT BEER FLOAT CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.