Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup root beer
- 1/4 cup whole milk
For the Frosting:
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup root beer
- 1 teaspoon pure vanilla extract
- Pinch of salt
Special equipment needed:
- Cupcake liners
- Muffin tin
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the root beer and milk, beginning and ending with the dry ingredients.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool completely before frosting.
For the Frosting:
1. In a large bowl, using an electric mixer, beat the butter until creamy.
2. Gradually add the powdered sugar, alternating with the root beer and vanilla extract, and beat until smooth and creamy.
3. Add a pinch of salt and beat again.
4. Transfer the frosting to a piping bag fitted with a tip (optional) and pipe onto the cooled cupcakes.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories per serving: 295
Fat: 14g
Carbohydrates: 41g
Protein: 2g
Sodium: 134mg
Sugar: 32g
Substitutions for ingredients:
- You can use any brand of root beer you prefer.
- Whole milk can be substituted with any milk of your choice.
- If you don't have unsalted butter, you can use salted butter and omit the salt in the recipe.
Variations:
- You can add 1/2 cup of mini chocolate chips to the batter for a chocolate twist.
- Top the cupcakes with a scoop of vanilla ice cream for a true root beer float experience.
Tips and tricks:
- Make sure your butter and eggs are at room temperature before beginning the recipe.
- Don't overmix the batter, as this can lead to tough cupcakes.
- If you don't have a piping bag, you can use a zip-top bag with a corner snipped off to pipe the frosting onto the cupcakes.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If you prefer warm cupcakes, you can reheat them in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cupcakes on a platter or cake stand, garnished with a small scoop of vanilla ice cream and a drizzle of root beer syrup.
Garnishes:
- Vanilla ice cream
- Root beer syrup
- Whipped cream
- Maraschino cherries
Pairings:
- A cold glass of root beer or vanilla cream soda
- A scoop of vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Potato chips
- Pretzels
Troubleshooting advice:
- If your cupcakes are too dry, try adding a tablespoon of vegetable oil to the batter.
- If your frosting is too runny, add more powdered sugar until it reaches the desired consistency.
- If your frosting is too thick, add a splash of milk or root beer to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before beginning the recipe.
- Store the cupcakes in an airtight container to prevent contamination.
- If you have any food allergies or sensitivities, be sure to check the ingredients before beginning the recipe.
Food history:
Root beer floats have been a popular American dessert since the late 1800s. The combination of root beer and vanilla ice cream was first introduced at a soda fountain in Philadelphia and quickly became a favorite among customers.
Flavor profiles:
The cupcakes have a sweet and slightly tangy flavor from the root beer, while the frosting is creamy and sweet with a hint of root beer flavor.
Serving suggestions:
Serve the cupcakes as a fun and nostalgic dessert for a summer barbecue or birthday party.
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