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Root Beer Float Cupcakes
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Prep Time:
1 hour
Total Time:
2 hours
Impress at any party with these adorable cupcake cones - easy to make and impossible to resist!
Ingredients:
  • 23 flat-bottom ice cream cones
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 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
Instructions:
  • Preheat oven to 350°F. Place ice cream cones upright in muffin pans. In a medium bowl, combine flour, baking powder, and 1/2 teaspoon of salt; set aside.
  • In a large bowl, cream butter with an electric mixer on medium speed for 30 seconds. Slowly incorporate granulated sugar, adding about 1/4 cup at a time, ensuring each addition is well combined and scraping down the bowl as needed. Beat for an additional 2 minutes. Add whole eggs one at a time, mixing well after each addition, then blend in 1 teaspoon of vanilla. With the mixer on low speed, add the flour mixture in thirds and the root beer in halves, mixing until just combined after each addition.
  • Fill each ice cream cone with a generous portion of batter, making sure to distribute it evenly among all cones, using just under 1/4 cup for each.
  • Bake the cupcakes for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes, then transfer them onto cooling racks. Allow them to cool completely for about 30 minutes.
  • In a sturdy 3-quart saucepan, combine all frosting ingredients except vanilla. Use an electric mixer on high speed for 1 minute, scraping the sides of the pan as needed. Heat gently over low heat. Beat on high for about 10 minutes until stiff peaks form; then, remove from heat. Stir in vanilla and keep beating on high for 2 more minutes until fluffy.
  • Frost the cupcakes, top with root beer candies, and insert two shortened straws into each cupcake.

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