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Root Beer Float Cupcakes

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  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 23
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Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!
Created Sep 9, 2011
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Ingredients

  • 23 flat-bottom ice cream cones
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 3 whole eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 2/3 cup root beer (measure liquid only—not foam)
  • Root beer candies, coarsely crushed, if desired
  • 46 straws, if desired
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/3 cup cold root beer
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 2 egg whites
  • 1 teaspoon vanilla

Steps

  • 1
    Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
  • 2
    In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
  • 3
    Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
  • 4
    Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
  • 5
    In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. Place over low heat. Beat on high speed about 10 minutes or until stiff peaks form; remove from heat. Add vanilla. Beat on high speed 2 minutes or until fluffy.
  • 6
    Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.

Nutrition Information

No nutrition information available for this recipe
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