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Root Beer Float Cupcakes

Name: Root Beer Float Cupcakes
Prep time: 1 h
Total time: 2 h
Yield: 23
Ingredients: 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; 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

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Prep 60 min
Total 2 hr 0 min
Servings 23

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

By Betty Crocker Kitchens

Updated Jul 29, 2011

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
If you want to add a little color, top the frosted cupcakes with colored sprinkles.

Nutrition

250 Calories, 9g Total Fat, 3g Protein, 39g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 250

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 5g; 27%

Trans Fat: 0g

Cholesterol: 50mg; 16%

Sodium: 220mg; 9%

Potassium: 50mg; 1%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 0g; 0%

Sugars: 26g

Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 6%; 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;