Day 340 – Root Beer Float Cupcakes

The weather this weekend has been absolutely beautiful here in NYC.  Sunny, but cool enough to have all the windows open.  I love it!  And, these Root Beer Float Cupcakes (recipe below from Dixie Crystals) looked like they might be just the right thing to complement this gorgeous weather!

    

The cupcakes are squishy and light and pretty greasy. They have a really strong chocolate flavor. That’s mostly what I get. Then there’s this slight root beer aftertaste. Not displeasing. Almost surprising actually. You get really into the gooey chocolate flavor and almost forget about the root beer. Until the end.

The frosting is fluffy and light. This alone tastes like a root beer float…because it kinda is. Cream, sugar, vanilla and root beer concentrate. All you need to make a float. One that doesn’t melt quite as fast.

    

These are shockingly tasty. Not that I didn’t have faith in the blog or the recipe, but it’s a root beer float cupcake. I never set the bar very high for adorable, fun cupcakes. This is a moist, delicate, melt-in-your-mouth cupcake. It has a strong, sweet root beer flavor, with just the right amount of cream and then a surprise chocolate finish that feels decadent and a little sinful. But yummy.

Scoring Sheet:

• Cupcake Taste: 3.5

• Frosting Taste: 4.5

• Overall Taste: 4

• Appearance: 3.5

• Ease of Making: 4.5

• TOTAL: 20

RECIPE

Root Beer Float Cupcakes (recipe from Dixie Crystals)

Root Beer Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 teaspoon root beer concentrate
• 1/2 cup root beer

Root Beer Whipped Cream Icing:

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon root beer concentrate

For directions visit Dixie Crystals.

*Tomorrow: Honey Cupcakes with Honey Buttercream*