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allpointsnorth:

theloveyturtle:

ginobambino:

Root Beer Float Cupcakes
Cake ingredients:
1 cup root beer schnapps1 1/2 cups old-fashioned style root beer (like A&W or Dads)2 tsp. vanilla extract2 cups dark brown sugar1 cup butter2 eggs3 cups all purpose flour1 Tbs. baking powder2 tsp. baking soda1 tsp. salt
Root beer glaze:
4 cups confectioners sugar1/3 cup root beer3 Tbs. root beer schnapps3 Tbs. vegetable oil
Directions:
1. Preheat oven to 350ºF.2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.3. In a separate bowl, cream together butter and sugar until light and fluffy.4. Add eggs, mix until smooth.5. Sift in flour, baking soda, baking powder and salt.6. Mix with hand mixer on low, while slowly pouring in root beer mixture.7. Mix until smooth and lump free.8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid “leakage” later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way.9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.11. To assemble, start by letting cupcakes cool, still in the pan.12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.14. When the glaze sets up a bit and isn’t too runny, put a “scoop” of buttercream atop each.
15. DEVOUR.
Makes 2 dozen cupcakes. (sourcery)

Holy mother of cupcakes! 
Zoom Info
Camera
SONY DSC-T33
ISO
100
Aperture
f/3.5
Exposure
1/40th
Focal Length
6mm

allpointsnorth:

theloveyturtle:

ginobambino:

Root Beer Float Cupcakes

Cake ingredients:

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root beer glaze:

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps
3 Tbs. vegetable oil

Directions:

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth.
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid “leakage” later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn’t too runny, put a “scoop” of buttercream atop each.

15. DEVOUR.

Makes 2 dozen cupcakes. (sourcery)

Holy mother of cupcakes! 

34 notes

via All Points North
  1. madame-biddle reblogged this from sweetfancymoses
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  5. theloveyturtle reblogged this from ginobambino and added:
    Holy mother of cupcakes!
  6. ginobambino posted this
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