ROOT BEER FLOAT CUPCAKES
Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 23
Number Of Ingredients 19
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.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 26 g, TransFat 0 g
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