Amy’s Root Beer Float Cupcakes


Ingredients:

1 box (18.25 ounces) white cake mix

1 1/4 cups root beer

2 eggs

1/4 cup vegetable oil

24 root beer barrel candies

8 straws, cut in thirds

Frosting:

4 packets (1.3 ounces each) Dream Whip whipped topping

2 cups chilled root beer

Directions:

In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Line muffin tins with cupcake liners. Fill cups about two-thirds of the way full. Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean. Cool completely. Use a piping bag to frost cupcakes. Top each cupcake with a straw and a piece of candy. Makes 24 cupcakes. You can make up to 24 hours ahead. Keep frosted cupcakes in the fridge until ready to serve. Don’t add candy and straws until right before serving.

For Frosting:

In another bowl, beat frosting ingredients until stiff peaks form.Amy’s Root Beer Float Cupcakes

Ingredients:

1 box (18.25 ounces) white cake mix

1 1/4 cups root beer

2 eggs

1/4 cup vegetable oil

24 root beer barrel candies

8 straws, cut in thirds

Frosting:

4 packets (1.3 ounces each) Dream Whip whipped topping

2 cups chilled root beer

Directions:

In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Line muffin tins with cupcake liners. Fill cups about two-thirds of the way full. Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean. Cool completely. Use a piping bag to frost cupcakes. Top each cupcake with a straw and a piece of candy. Makes 24 cupcakes. You can make up to 24 hours ahead. Keep frosted cupcakes in the fridge until ready to serve. Don’t add candy and straws until right before serving.

For Frosting:

In another bowl, beat frosting ingredients until stiff peaks form.

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