root beer float mini cakes 

root beer float mini cakes 

I’ve never been much of a soda drinker.

 I think that comes from my mom’s love of Diet Pepsi. It was always in the house, but no one else was allowed to touch it: that was mom’s stash. Without access to it, I replaced fizzy drinks with water. And that hasn’t really changed.

But on the off-chance I craved a cola, it was root beer. Preferably A&W, and most likely in float form.

So when we decided to host a small Fourth of July gathering, it seemed only right to bring my favourite American treat to the menu. I baked my cakes in paper ice cream cups so they’d look a little more authentic. They bake up bigger than an average cupcake, but you could easily use regular cupcake cases instead.

Root Beer Float Mini Cakes 
YOU’RE GONNA NEED: 8-10 paper ice cream cups, a sturdy baking tray

For the cakes:
3/4 cup softened butter
3 eggs, at room temperature
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 tbsp root beer concentrate
1/2 tsp vanilla
1 cup root beer (or any dark cola)

For the frosting:
1/3 cup softened butter
1 tsp vanilla
4-6 cups powdered sugar
8-10 drained, rinsed and dried maraschino cherries

1. Preheat the oven to 350F (180C). Sift together the flour, baking powder, and salt; set aside.

2. Using an electric mixer, cream together the butter and sugar until fluffy. Gradually stir in the eggs, root beer concentrate and vanilla until just combined. Alternately add the flour mixture and root beer until combined*.

3. Using a half cup scoop, fill each paper cup. Place the cups on the baki tray and bake for 20-25 minutes or until the cakes are golden and a knife can be removed cleanly. Allow to cool for five minutes on the tray, then move to a wire rack to cool completely.

4. Prepare your frosting: beat the butter and vanilla with an electric mixer until fluffy, then gradually beat in the powdered sugar until fully combined and at spreading consistency*. Pipe or dollop on top of the cooled cakes and top with a cherry.

*Tips:
When adding the flour and root beer, start and end with the flour. The root beer may slightly curdle the batter, but the addition of flour will bring it back to normal.

If your frosting is too thick to spread or pipe, add a few tablespoons of milk as needed.

Notes:
Recipe adapted from Cincy Shopper.

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