Root Beer Float Cupcakes

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

  • Prep Time 60 min
  • Total Time 2 hr 0 min
  • Servings 23

Ingredients

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.

Expert Tips

If you want to add a little color, top the frosted cupcakes with colored sprinkles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
250
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
220mg
220%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
26g
26%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
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.