Root Beer Float Cupcakes

you can also top the cupcakes with a variety of colored sprinkles.

Ingredients

CUPCAKES:
23 flat-bottom ice cream cones
yellow cupcakes
2/3 c. root beer (measure liquid only-not foam)
FLUFFY ROOT BEER FROSTING:
3/4 c. granulated sugar
3/4 c. packed brown sugar
1/3 c cold root beer
1/4 tsp cream of tartar
Dash salt
2 egg whites
1 tsp vanilla
DECORATION:
Root beer candies, coarsely crushed, if desired
46 straws, if desired.

Preparation

Step 1

Heat oven to 350 degrees. Stand ice cream cone in muffin pans.

Make yellow cupcaks as directed in recipe except_substitute 2/3 c root beer for the milk. Divide batter evenly among ice cream cones, filling each with scant 1/4 c. batter.

Bake 20-25 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove cones from pans to cooling racks to cool.

Meanwhile, in heavy 3 qt. saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minutes, scraping pan constatnly. 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" off bottom of each straw; discard. Poke 2 straws into each cupcake.

xL 250; FAT 9G; SAT FAT 5G; CHOL 50MG; sod 220mg; carb 39g; prot 3g; 1 1/2 starch; 1 other carb; 1 1/2 fat; carb choices: 2 1/2

Using Cake Mix:
Substitute 1 box yellow cake mix for the yellow cupcakes. Make cake mix as directed on box for cupcakes EXCEPT- use 1 1/4c. root beer (measure liquid only-not foam), 1/3c. vegetable oil and 3 eggs. Stand 24 cones in muffin cups. Fill each ice cream cone about 1/2 full. Cover and refrigerate remaining batter. Bake 18-24 minutes. Remove to cooling rack. Cool as directed in recipe. repeat with remaining batter and cones. For the frosting, substitute 1 container cream cheese creamy ready-to-spread frosting, Decorate as directed in recipe. 24 cones.

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