This is part 2 of my stop on the Dangerous Lies Blog Tour. You can check out my review and giveaway here.
In the book they have quite a few Root Beer Floats and I wanted to have some fun with them. Root beer is really hard to find here in Australia so I did some research and found that sarsaparilla is quite similar – so I used that in my cupcakes but if you have root beer you can use that.
These cupcakes were so fun to make and they are really yummy. The cupcake has the hint of sarsaparilla, with a chocolate filling with a vanilla buttercream on top. I also put some fondant cowboy hats on top for some fun.
These cupcakes are really easier to make and because of the use of a fizzy drink they stay nice and moist and don’t got dry.
I hope you give these cupcakes a try because they are just too damn good. I had so much fun both reading the book and making these cupcakes.
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, unsalted
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3 eggs
- 1/4 cup milk
- 3/4 cup sarsaparilla or root beer
- 1 teaspoon vanilla essence
- 150g Dark Chocolate
- 150g Milk Chocolate
- 150ml Whipping Cream (35% Milk fat)
- 250g softened butter
- 600g / 21oz powdered sugar/icing sugar
- 1 tsp vanilla essence
- 1-2tbsp whole milk
- 1. Preheat the oven to 350 degrees F or 180 degrees C and line cupcake tins with cupcake wrappers.
- 2. In a bowl, sift together the dry ingredients and set aside.
- 3. In a separate bowl, or electric mixer, cream together the butter and the sugars until lighter in colour.
- 4. Beat in the eggs one at a time.
- 5. Once the eggs are well incorporated, add in the milk and root beer/sarsaparilla
- 6. Add the dry ingredients and mix well.
- 7. Add vanilla essence
- 8. Fill cupcake cases about 3 quarters of the way.
- 9. Bake for 15-18 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
- 10. Allow the cupcakes to cool on a rack.
- 1.Place cream and chocolate melts in a microwave proof bowl.
- 2.Put the bowl in the microwave and heat for 30 second intervals stirring in-between.
- 3.Do this until all the chocolate is melted and well incorporated into the cream.
- 4.Set aside so it’s cool to the touch.
- 5.Once the cupcakes and chocolate are cooled poke a hole in the middle of the cupcake. Make sure you don’t go all the way to the bottom and break the cupcake case.
- 6.Put the chocolate filling to a zip lock bag cut off a small hole and pipe the chocolate into the hole in the cupcake until it comes out.
- 1.In an elective mixer (or hand if you want), mix the butter for at least 5 minutes. You are looking for a lighter in colour. Make sure the butter is a room temperature – softened not melted.
- 2.Add the shifted icing sugar a cup at a time. Start with a low speed then once incorporated go to a high speed. You have to mix each interval for about 2 minutes.
- 3.Mix in about 3 quarters of this mixture in.
- 4.The buttercream should look a little bit chunky now. Add in the Vanilla Essence and about a teaspoon of the milk.
- 5.Mix it together and while it’s beating add another teaspoon of milk and the rest of the icing sugar.
- 6.Once well incorporated put the buttercream in a pipping bag and pipe onto your cupcakes or you could use a knife and spread it on the cupcake anyway you want.
- If you have left over chocolate filling fold 3 tablespoons into a cup of whipped cream and you have chocolate mousse
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