ROOTBEER FLOAT CUPCAKES + SUN & SIZZLE COOKBOOK REVIEW

INGREDIENTS

  • 1 vanilla cake mix
  • 1 cup root beer
  • 1 TBSP root beer extract
  • 1/2 cup vegetable oil
  • 3 eggs
Frosting:
  • 1 cup softened butter
  • 1 TBSP root beer extract
  • 4-5 cups powdered sugar
  • 3-4 TBSP root beer

DIRECTIONS

  1. Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
  2. Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about ⅔ full. Bake for 15-18 minutes. Cool completely.
  3. For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.

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