ROOT BEER FLOAT CUPCAKES
If you like Root Beer, you'll love this recipe.
Provided by Kathleen Taylor
Categories Cakes
Time 45m
Number Of Ingredients 18
Steps:
- 1. For the cupcakes (makes 12) Cream butter and sugar.
- 2. Stir in extracts.
- 3. Add egg and egg yolk and beat. Set aside.
- 4. In seperate bowl, stir together flour, baking soda, baking powder, and salt.
- 5. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
- 6. Pour into a lined 12-count muffin tin.
- 7. Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
- 8. For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
- 9. **If you cannot find a whipped cream stabilizer, I used unflavored gelatin. I placed 1 tsp. of unflavored gelatin in 2 TBLSP of cold water (in a heat proof bowl, preferably metal), then placed the gelatin mixture (still in the metal bowl) OVER a pan of boiling water until gelatin dissolved. Then let this come to room temperature. While whipping the cream pour the room temperature gelatin into the whipped cream.
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