Rootbeer Cupcakes {and Frosting}

The thing I like about creating recipes is that often you don’t measure when you create them. I suppose it would be wise if we wrote down what we used as we went along, but how can you create a masterpiece that way?

Enjoy these delicious looking cupcakes, a recipe by guest SENSIBLYSARA.

I have been playing with all kinds of cupcake recipes. Last weekend I made Mountain Dew Cupcakes and Cherry Crush Cupcakes. James has requested Rootbeer Cupcakes for his party in a few weeks, so I thought today would be the perfect day to play with that recipe since I can take the test product to his karate party!

WARNING: I rarely measure things when I am coming up with a recipe … so I will do my best to provide measurements.

rootbeer cupcake

Rootbeer Cupcakes and Frosting

18Cook Time

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Ingredients

Cupcakes1 box White Cake Mix

1 box Chocolate Fudge Instant Pudding Mix
4 eggs
1 1/2 cups Barq’s Rootbeer (or whatever brand you like)

FrostingBarq’s Rootbeer – maybe 1/4 cup

Vanilla – about 1 1/2 teaspoons
Rootbeer Flavoring – about 2 teaspoons
1/3 c. Whipping Cream
1 c. Sugar
1/2 c. Crisco
1/2 c. Butter
Powdered Sugar – about 1 cup
Brown Sugar – about 3-4 Tablespooons

Instructions

Cupcakes: Mix the cake mix, pudding and eggs on low. Add in Rootbeer. Mix for about 2-3 minutes, or until well blended.
Bake at 350* for 18 minutes.
Frosting: Cream the rootbeer, vanilla, rootbeer flavoring, sugar, butter and crisco. Add in whipping rream and mix until it’s combined. Throw in the powdered and brown sugars and mix. I think I blended it on 3 (my favorite Kenmore speed) for about 3 minutes.

https://mommybunch.com/rootbeer-cupcakes-and-frosting/

The Mommy Bunch

Nutrition

Calories: 6106 cal

Carbohydrates: 826 g

Fat: 297 g

Sodium: 4163 g

Cholesterol: 1076 g

Protein: 54 g

Fiber: 9 g