Root Beer Float Cupcakes

By Texaschef11

Ingredients

• 1 1/3 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, room temperature
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup root beer syrup*
• 1/3 cup milk
• Vanilla ice cream, to serve

Preparation

Step 1

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract. Add in one third of the flour mixture, followed by the root beer syrup. Mix in another 1/3 of the flour mixture, followed by the milk. Stir in all remaining flour and mix just until no streaks of dry ingredients remain.
Bake for 16-18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool cupcakes completely on a wire rack.

To Finish: Cut a small cone out of the top of each cupcake and place a small (1-2 oz) scoop of vanilla ice cream on top. Drizzle with root beer glaze and serve immediately. Plain cupcakes can be prepared in advance and stored for 1-2 days in an airtight container before topping with ice cream and serving. Ice cream topped cupcakes can be stored in the freezer.

Makes 12

*For Root Beer Syrup: Use Sonoma Syrup Co’s Root Beer Syrup or make your own. To make your own, buy a bottle or can (12-oz) of good, non-diet root beer, pour it into a small sauce pan and reduce it until you have just over 1/3 cup.

Root Beer Glaze
1/2 cup confectioners’ sugar
1 tbsp root beer syrup
approx 1 tbsp water

Whisk together all ingredients until mixture is smooth and thin enough to drizzle easily. Add additional water slowly if needed to thin glaze. Root beer extract may be substituted for root beer syrup.