Root Beer Cupcakes

By molpel

Ingredients

• For the Cupcakes:
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1 eggs + 1 egg yolk
• 2 tsp rootbeer extract (available at most U-Brew stores)
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• For the Frosting:
• 1 cup whipping cream
• 2 tbsp brown sugar, packed
• 1 tsp root beer extract
• 1 tsp vanilla extract
• 1 package Dr. Oetker’s “Whip-It” or other whipped cream stabilizer

Preparation

Step 1

For the Cupcakes:
1. Cream butter and sugar. Add egg and egg yolk and beat.
2. Stir in extracts. Set aside.
3. In separate bowl, stir together flour, baking soda, baking powder and salt.
4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into lined baking tins.
5. Bake in a 350°F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
6. Frost with Brown Sugar and Rootbeer Frosting when completely cooled.

For the Frosting:
1. Whip all ingredients on high until stiff peaks form.
2. Frost cupcakes and store in refrigerator.