I love root beer floats and these cupcakes will remind you of them. There is root beer in the cupcakes and also in the creamy frosting.
2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 1/4 cup root beer (not diet)
1 Tablespoon root beer concentrate*
Root beer barrels, optional for toppers
Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake liners.
In a small bowl, mix together all dry ingredients except sugar and set aside.
Mix together sugar, oil, eggs, and root beer concentrate. Add flour mixture alternating with root beer. Mix well until incorporated.
Fill cupcake liners 3/4 full. Bake for 16-18 minutes or until done. Let set in cupcake tin for 10 minutes, remove from pans and let cool completely.
Creamy Root Beer Foamy Frosting
1 cup vegetable shortening
1 8 ounce package of cream cheese
3 Tablespoons of root beer concentrate
2 pounds of powdered sugar
Blend shortening and cream cheese together. Add root beer concentrate, blend. Slowly add powdered sugar. Whip until combined. Pipe on cupcakes. Add root beer barrel if desired for cupcake toppers.
*Root Beer concentrate can be found at Walmart in the spices/extract isle.