What could be better than a root beer float? A root beer float in cupcake form! This doesn't just look like a root beer float, it tastes just like the real thing and with good reason...
Lately I've been craving a root beer float in a big way. I had so much fun decorating my Chow Chow cupcakes earlier this week for the Martha Stewart Cutest Cupcake Contest that I thought making some root beer float cupcakes would be fun. I had been hoping to enter these in the Rachel Ray Cutest Cupcake contest, but their site wasn't working for me this evening and it wouldn't recognize my image. Boo. And sniffle. But after all my work developing the recipe, I had to share it with someone!
1 boxed white cake mix
3 egg whites
2 Tablespoons vegetable oil
1 1/3 cups root beer
Brown food coloring (optional)
Pre-heat oven to 350 degrees.
Combine cake mix, vegetable oil, egg whites and root beer until ingredients are moistened. Mix on medium speed for 2 minutes. Add brown food coloring, if desired, to enhance the brown color.
Pour batter into cupcake liners and bake for 18-20 minutes or until done.
Cool cupcakes and frost.
1 stick unsalted butter (room temp)
4 oz lowfat cream cheese (room temp)
2/3 cup powdered sugar
2 tsp vanilla
2 cups of good quality vanilla ice cream
Mix butter, cream cheese, sugar, and vanilla with electric mixer until light and fluffy.
Frost the cupcakes with a layer of fluffy icing. Using a melon baller scoop 2 small scoops of vanilla ice cream on top of the cupcake. Add little straws for decoration.
Voila! Root Beer Float Cupcakes!