Root Beer Float Cupcakes

Root Beer Float Cupcakes

Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!

Prep Time

1:00

Hr:Mins

Total Time

2:00

Hrs:Mins

Makes

23

cupcakes

Cupcakes
23
flat-bottom ice cream cones
2 1/3
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
whole eggs
1
teaspoon vanilla
2/3
cup milk
2/3
cup root beer (measure liquid only—not foam)
Root beer candies, coarsely crushed, if desired
46
straws, if desired
Fluffy Root Beer Frosting
3/4
cup granulated sugar
3/4
cup packed brown sugar
1/3
cup cold root beer
1/4
teaspoon cream of tartar
Dash salt
2
egg whites
1
teaspoon vanilla
  1. Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
  2. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
  3. Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
  4. Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
  5. In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. 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.
  6. Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.
Makes 23 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you want to add a little color, top the frosted cupcakes with colored sprinkles.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 250
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 220mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 0g,
    • Sugars 26g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.