Tipsy Root Beer Float Cupcakes

Ideas for Cupcakes

  Tipsy Root Beer Float Cupcakes

Step 1

Preheat oven 350°F. Prepare muffin pans with baking cups.

Step 2

In large bowl, beat cake mix, root beer, vegetable oil and eggs with electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Add brown icing color to reach desired shade.

Step 3

Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans on cooling grid 5 minutes. Remove cupcakes from pans; cool completely on cooling grid.

Step 4

For icing, in large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add cream; beat on medium speed until light and fluffy. Use ice cream scoop to scoop icing onto tops of cupcakes. Garnish with maraschino cherries, if using.

Step 5

For infused cupcakes, cut a small opening in the tip of Shot Top. Place cut opening in root beer and squeeze top to fill. Insert cut end into iced cupcake. When ready to eat, squeeze top of Shot Top again to infuse cake with root beer.
Makes about 2 dozen cupcakes.

Ingredients

2-1/2 teaspoons Pure Vanilla Extract

1 package (15.25 ounces) white cake mix

1-1/2 cup spiked root beer (divided)

1/2 cup vegetable oil

3 Eggs

1 cup solid vegetable shortening

1/2 cup (1 stick) butter, softened

7 cups Confectioners' Sugar (about 1-3/4 pound)

5 tablespoons heavy whipping cream

Garnish: 24 Maraschino cherries (optional)

Brown Icing Color