Wednesday, April 1, 2009

Root Beer Float Cupcakes

Now that the weather is warming up, I am reminded of the long summer days of my youth. And one of my favorite treats as a child (well, actually now, too!) was a cool root beer float. It's actually one of my fondest memories of my grandfather--the two of us sipping homemade root beer floats together on a warm summer evening. And now my love of root beer floats has translated into an awesome cupcake for you!

  • 1 (18.25 oz) white cake mix
  • 1 1/4 cups root beer
  • 1/4 vegetable oil
  • 2 eggs
  • Whipped Cream
  1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.

  2. In a large mixing bowl, combine dry cake mix, root beer, oil, and eggs. Beat with an electric or stand mixer on low speed for 2 minutes. Divide evenly between muffin cups.

  3. Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.

  4. Frost with Whipped Cream.