Monday, June 9, 2014

Rootbeer Float Cupcakes...Summer Time Sweetness!!

Summertime is just about upon us, wiping away memories of the Winter That Was Polar Vortex Ensconced. Warm breezes, sprinklers turned on, grills smoking, watermelon slices dripping in sugary sweetness...and my favorite summer dessert.

Rootbeer float cupcakes.

I found this recipe a few years ago on, and instantly fell head over heels. I've tweaked it a bit to better suit my taste buds...and wow.


One box white cake mix
2 eggs
1/4 cup coconut oil (really, you can use any oil, but I like the sweetness coconut oil adds)
2 & 1/4 cup rootbeer
1 teaspoon vanilla extract

Rootbeer frosting:
2 packs Dream Whip
1/2 teaspoon vanilla extract
1 cup COLD rootbeer
The original recipe called for double, but I halved it because I had so much left after frosting!

Preheat oven to 350 degrees. Whisk together the ingredients for cupcake batter, then spoon into cupcake liners (Quick tip: use an ice cream scoop to get the perfect amount). Bake for 15-18 minutes. Cool completely before frosting.

Using a mixer, combine Dream Whip, vanilla, and COLD rootbeer on medium high for four minutes.

Originally, the recipe didn't call for vanilla, however it adds that little taste of ice cream flavor. Also, for an added touch, use the a frosting tip to make a small pocket inside the cupcake (from the top) and fill with rootbeer frosting. Top with maraschino cherry and a small straw to really complete the look!!


posted from Bloggeroid

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