root beer float cupcakes*

When I had my little sister's baby shower, my mom brought me this recipe. I thought that it would be perfect for the students because most of them seem to love root beer! I also thought it would be the perfect way to kick off some better weather! Lately it has actually been quite nice. The past month or maybe even more I think it rained everyday but maybe 4 or 5. I could never live in a state where rain is frequent. After this last month I am 100% positive that I would have major depression issues, not to mention I would not be a very pleasant person to be around. I need my sun. It does miracles for my mood.

I went to a cooking class last night at the Blue Lemon in Highland. I have yet to eat there, but I have been to a couple cooking classes and they are so fun! Chef Todd (executive chef of Blue Lemon and also a culinary professor at UVU) teaches the class and he is so awesome! This class was on summer salads and he did an antipasto, 3 different types of bruschetta (my favorite), a shrimp louis, a roasted red pepper dressing and citrus vinaigrette, and a watermelon and jicama salad. All of which were pretty amazing! He is so funny and really gives you good tips when cooking. Then, the best part, he lets you taste all of his creations! Last night he actually plated up each one of his dishes for each person in the class. The classes I have been to previous we just went up and helped ourselves to the dishes, but last night he must have been extra rambunctious. It gave me some great ideas in different ways that we can present our food when we do the sports banquets and other events around campus. I wanted to take pictures of all of the amazing salads that he made, but I thought people would think I was psycho so decided against it. Maybe next week (which is dutch oven cooking - mmmm!).

Ok, back to root beer float cupcakes. Sorry, I get side tracked easily. These cupcakes were so easy to make! They really had a very distinct root beer flavor, which mainly came from the root beer buttercream frosting. The cupcake had a slight root beer flavor, but it would definitely have more if you added actual root beer extract, maybe even on top of the root beer. I'll be honest though, I don't know if I would make this cupcake again. I think I discovered that I am not the biggest fan of buttercream frosting. Or maybe just the last couple that I have tried from various recipes. I would much rather have a cream cheese or the flour based frosting that I use. But I haven't ventured off to all of my avenues, so I am not ready to make my buttercream dislikingness official.

Rootbeer Float Cupcakes

from 101 Gourmet Cupcakes in 10 Minutes and as seen on Confessions of a Cookbook Queen

Ingredients

1 box white cake mix (I always use Duncan Hines)
1 cup of your favorite root beer
1 recipe buttercream (here's a link to the confession's of a cookbook queen's recipe)
1 teaspoon root beer extract

Preheat oven to 350. Line 24 muffin tins with paper liners.

Mix together root beer and cake mix (yes, just those two ingredients). Pour into paper liners and fill 3/4 full.

Bake for 15 to 18 minutes or until cake springs back when lightly touched. Remove from oven and allow to completely cool.

In a separate bowl, mix the buttercream frosting and root beer flavoring. Frost cooled cupcakes.

Then you can top them however your little heart desires. I picked a mini marshmallow and a drizzle of caramel. I just looked up what other people have done and one of the favorites seems to be a marachino cherry. There was even one person that made a well in the middle of the frosting and did a tiny scoop of vanilla ice cream! Now THAT would be a rootbeer float cupcake! I have said it once and I will say it again, I love people and the amazing things that they do! They never ceased to be absolutely and jealously amazed me!

-alyssa*