Root Beer Cupcakes

By bloomysgirl

Ingredients

• cake:
• 2 1/2 cups old-fashioned style root beer (like A&W or Dads)
• 2 tsp. vanilla or root beer extract
• 2 cups dark brown sugar
• 1 cup butter
• 2 eggs
• 3 cups all purpose flour
• 1 Tbs. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• glaze:
• 4 cups confectioners sugar
• 1/3 cup root beer
• 3 Tbs. root beer
• 3 Tbs. vegetable oil
• assembly:
• extra root beer
• basic buttercream vanilla frosting

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer over each cupcake. Pour on slowly to allow to soak in.
13. Once the root beer has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each.