Root Beer Float Cupcakes

Adapted from: Vanilla cake recipe

Makes 12 cupcakes

Cake:

1 cup flour

1 ½ tsp. baking powder

Pinch salt

4 oz. butter, softened

1 cup sugar

2 eggs, separated (whites reserved in a medium bowl and yolks in a small bowl)

¾ cup root beer soda

Frosting & Garnish:

¾ cup heavy cream

2 tbsp. powdered sugar

Marciano cherries

Preheat oven to 350 degrees. Line a cupcake tin with liners.

Whisk together flour, baking powder, and salt in a medium bowl. Using an electric mixer, cream together butter and sugar until light and fluffy. Add in egg yolks and mix well. Alternating between flour mixture and root beer, add to mixture in 3 additions, starting and ending with the flour.

Whisk the egg whites in a medium bowl until the hold soft peaks. Fold into cake batter.

Spoon into cupcake liners and bake for 18 minutes. The cupcakes will seem extra moist - that’s ok. Let cool completely.

For the frosting, whisk together cream and powdered sugar until the mixture holds stiff peaks. Pipe or spoon onto cupcakes. Garnish with a cherry on top. Store in the refrigerator. They are best enjoyed the day they are made.

Printed from SweetLessons.blogspot.com