I love the little candies on top of these cupcakes. Reminds of my childhood. Especially when having the opportunity to pick out a Dum-Dums lollipop flavor, my hand always went for the Root Beer (and still does).
Amy, aka The Cooking Mom, has created quite the powerhouse blog! Check her out for tons of recipes, she’s published a cookbook, and she has secrets…ooooh, wonder what those are?? Oh wait, I just clicked through, they’re not those kind of secrets. Darn.
Anyway, she can rock a cupcake, and especially Root Beer Float Cupcakes. Enjoy!
Root Beer Float Cupcakes
1 box (18.25 ounces) white cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
24 root beer barrel candies
8 straws, cut in thirds
4 packets (1.3 ounces each) Dream Whip whipped topping
2 cups chilled root beer
In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Line muffin tins with cupcake liners. Fill cups about two-thirds of the way full. Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean. Cool completely. Use a piping bag to frost cupcakes. Top each with a straw and candy.
In another bowl, beat frosting ingredients until stiff peaks form.
Like what you see? Show her some sugar…