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

3 Ratings

1 Reviews

0 Questions

Prep 60 min
Total 2 hr 0 min
Servings 23

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

By Betty Crocker Kitchens

Updated July 29, 2011

Make With

Gold Medal Flour

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

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.

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

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;