Root Beer Float Cupcakes

Name: Root Beer Float Cupcakes
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter; 1 cup Brown Sugar, Packed; 1 whole Egg; 1 whole Egg Yolk; 2 teaspoons Root Beer Extract (available At U-brew Stores); 1 teaspoon Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Buttermilk; _____; FOR THE FROSTING:; 1 cup Whipping Cream (35% Fat); 2 Tablespoons Brown Sugar, Packed; 1 teaspoon Root Beer Extract; 1 teaspoon Vanilla Extract; 1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

19 ingredients

10 steps

Ingredients

FOR THE CUPCAKES:
1/2 cups Butter
1 cup Brown Sugar, Packed
1 whole Egg
1 whole Egg Yolk
2 teaspoons Root Beer Extract (available At U-brew Stores)
1 teaspoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Buttermilk
_____
FOR THE FROSTING:
1 cup Whipping Cream (35% Fat)
2 Tablespoons Brown Sugar, Packed
1 teaspoon Root Beer Extract
1 teaspoon Vanilla Extract
1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

Directions

1

For the cupcakes (makes 12):
2

1. Cream butter and sugar. Add egg and egg yolk and beat.
3

2. Stir in extracts. Set aside.
4

3. In separate bowl, stir together flour, baking soda, baking powder and salt.
5

4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin.
6

5. Bake in a 350°F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
7

6. Frost when completely cooled.
8

For the frosting:
9

1. Whip all ingredients on high until stiff peaks form.
10

2. Frost cupcakes and store in refrigerator.