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Weekly Winner #38

15 May

Another great week of cupcakes.  Pretty cupcakes.  Yummy cupcakes.

Grasshopper Cupcakes


Moist Lemon Cupcakes


Pink Grapefruit Cupcakes


Strawberry Crepe Cupcakes


Chocolate White Chocolate Cupcakes


Nectarine Cupcakes


Pink Lemonade Cupcakes


Root Beer Float Cupcakes


And, with 20 points, the winner is…


The Grasshopper Cupcakes from The Crafting Foodie.  Check out that tasty day here.  And check back on May 31st to see how it does in the Monthly Competition.


Day 288 – Root Beer Float Cupcakes

15 May

Everyone needs a day (or even a few minutes) to feel like a kid, right?  And what better way to do that than Root Beer Float Cupcakes (recipe below from Serendipity Mommy)?  Root beer floats have been one of my few pregnancy cravings so far.  So I thought, why not try the cupcake version?

Root-Beer-Cupcake     Mini-Root-Beer-Cupcake

The cupcakes are sticky and chewy. They have a light, sweet root beer flavor. It’s not a “typical” cupcake flavor, so it takes a minute to wrap the mind around.


The frosting is smooth and creamy. It tastes like a typical vanilla cream cheese frosting. Nothing else much to say.

Root-Beer-Float-Cupcake     Mini-Root-Beer-Float

The frosting is the strongest flavor, but the root beer comes in at the end. It definitely tastes like root beer and vanilla. With the aftertaste of a root beer float.

Note: I was tempted to do an ice cream scoop with the frosting, to give it that ice cream look, but the recipe had it swirled on.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18



Root Beer Float Cupcakes (recipe from Serendipity Mommy)

Root Beer Cupcakes:

  • 1 Cup Root beer Soda (non-diet)
  • 1 Teaspoon Apple Cider Vinegar
  • ¾ Cup Sugar
  • ⅓ Cup Canola Oil
  • ½ Teaspoon Vanilla Extract
  • 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use ½ teaspoon)
  • 1⅓ Cups Flour
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • Pinch of Salt

Vanilla Frosting:

  • 1 (8 ounce) cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • 1.5 teaspoon vanilla bean paste

For directions visit Serendipity Mommy.

*Tomorrow: Lemon Lime Citrus Cupcakes*

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