I. LOVE. ROOT. BEER.
Throughout my first trimester (and a lot of my second) I craved root beer. Especially Diet A&W. So when I saw these, I HAD to try them:
The cupcakes themselves weren’t too tough to make. All I needed was this:
That’s right; all you need is a can of diet root beer and a box of cake mix! Technically, I was supposed to white cake mix. But Wal-Mart was all out. So I used a yellow mix instead.
Preheat your oven to 350*. Then, all you have to do is pour the soda into a bowl with the cake mix and stir. When it’s all stirred up, pour it into your muffin tin and bake for about 19-20 minutes. The batter should look like this:
When they’re done, let them cool. While they’re cooling, set to work on the frosting.
For the frosting, here’s what you need:
The measurements are:
~1/2 cup (1 stick) butter, softened
~1/2 teaspoon McCormick® Root Beer Concentrate
~1 box (16 ounces) confectioners’ sugar, sifted
~1/4 cup milk
This makes 2 cups. I cut it in half because I didn’t think we needed 2 cups for all the cupcakes and I was right!
The frosting was pretty easy to make. Here’s what you do:
~Beat the butter in a large bowl with an electric mixer until light and fluffy. Then add the root beer concentrate and mix well.
~Add the confectioners’ sugar, little by little, mixing well after each time you add.
~Then, add the milk and mix until light and fluffy. If the frosting looks a little too thick, add some more milk.
After the cupcakes cooled, I frosted them and placed a little root beer barrel candy on top, just for flair. OMG, you guys. They were so freaking good! I highly recommend these. Especially with a side of vanilla ice cream!
Next time, though, I don’t think I’ll add butter to the frosting. I’ve made frosting without it before and honestly, I can’t tell a difference. I’m just not a fan of the way it looked. You can see in the picture above that the butter looked like it had separated from the other ingredients (i.e., leaving those dark spots). Other than that, these were FAB!