Root Beer Float Cupcakes Recipe
- 1 box Chocolate cake mix
- 3 Large eggs
- 1/4 C Water
- 1/2 C Milk
- 1/2 C Vegetable oil
- 1/2 C Sour cream
- 1 tsp Vanilla extract
- 3 tsp Root Beer Extract
<b>For the cupcakes:</b>
Preheat the oven to 350 degrees F.
Combine all ingredients in a medium bowl until well combined.
Line a muffin tin with cupcake papers. Fill each around 2/3 full.
Bake for 12-15 minutes. Cupcakes are done when a tooth pick inserted in the center comes out clean.
Cool in pan for 3-5 minutes. Then cool completely on a wire rack.
<b>For the Icing:</b>
Chill a medium mixing bowl and mixer beaters.
No problem! All you need is a chilled whisk and some elbow grease (aka muscles).
Combine all icing ingredients. Mix until stiff peaks form.
Spread or pipe onto your cupcakes. Top with a maraschino cherry if desired.
I wanna see! Tag @bakingbeautyblog on Instagram and use the hashtag #bakingbeauty