These were the last cupcakes I made for Cupcake Camp London 2010. There aren't as many pictures since it was nearly midnight and I'd been in the kitchen for nearly 12 hours.
I thought they tasted really good but people seemed to hate them at Cupcake Camp. They were the slowest selling out of my four kinds but by the end they were all gone. They really tasted like a root beer float but I think the idea of Root Beer grossed people out since it's not that common in the UK.
Root Beer Cupcakes
adapted from Guilty Kitchen (makes 20)
Ingredients
1 cup unsalted butter at room temperature
2 cups packed brown sugar
2 eggs and 2 eggs yolks
4 tbs root beer extract
2 tsp vanilla extract
3 cups self rising flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
I found this at wal-mart
1. Pre heat oven to 350 F/ 180C and line muffin tin with paper liners. Cream butter and sugar on medium speed using an electric mixer. Add the eggs and the eggs yolks and beat until combined.
2. Beat in the root beer and vanilla extracts.
3. In a separate bowl, stir together the flour, baking powder, baking soda and salt.
4. Add the dry ingredients in two parts alternating with the buttermilk to the butter and sugar mixture. Beat until combined.
5. Fill each liner about three-quarters full and bake for 20-25 minutes until a cake tester comes out clean. Place on a wire rack to cool.
"Ice Cream" Frosting
adapted from All Recipes
This frosting does not have to be eaten straight away or refrigerated if iced after making (ie won't melt).
Ingredients
8 ounces full fat cream cheese at room temperature
1/2 cup white sugar
1 tsp vanilla extract
2 cups whipping cream
jar of cocktail cherries for garnish
1. Combine the cream cheese, sugar and vanilla extract in a bowl and mix on medium until smooth. While the mixture is whipping slowly add the whipping cream.
2. Stop and scrape the bottom of the bowl a few times and keep mixing until the whipping cream holds a stiff peak.
