Hello folks! It's been a while since I've shared a yummy recipe with you, so I am going to give you my Root Beer Float Cupcake recipe, but first, a list of our upcoming shows!
Sunday, June 15th - North Star Bar with Skinny Lister and Onward, Etc. - tickets Saturday, July 12th - Burlap & Bean with Joy Ike - tickets Friday, July 25th - Union Hall with Hannah & Maggie and Jus Post Bellum (tickets on sale soon) Saturday, July 26th, 6:30pm - PA Colonial Plantation Farm Day at Ridley Creek State Park - Tickets and info here - This is a great show to bring the kids to!! Saturday, July 26th, 8:30pm - Mermaid Inn with Hannah & Maggie - tickets at door - this is a great show to bring your dancing shoes to! Saturday, August 2nd - Bethlehem Musikfest - (tickets on sale soon) Friday, August 29th - Kung Fu Necktie with TBA - tickets
And now for these amazing cupcakes. They are a little more complicated than your regular cupcakes, but they have booze in them. Booze. 'Nuff said.
Root Beer Float Cupcakes
Ingredients: Cupcakes 1 C. Root Liquor 2 eggs 1 1/2 C. root beer 3 C. flour 2 tsp. vanilla 1 tsp baking powder 2 C. brown sugar 2 tsp baking soda 1 C. butter (room temp) Glaze 2 C. Powdered Sugar 2 T. Root Liquor 1/4 C. Root Beer 2 T. Vegetable Oil Buttercream Frosting 3 C. Powdered Sugar 1 T. Vanilla 1 C. Butter (room temp) 2 T. Whipping Cream
Directions: - Preheat oven to 350, line cupcake pan with papers. - Mix together liquor, root beer and vanilla. Set aside. - Cream together butter & sugar until light and fluffy. Add eggs. - Mix in dry ingredients. - Slowly pour root beer mix over dry ingredients and mix until smooth. - Bake for 15-20 minutes or until inserted toothpick comes out clean. - As soon as you take cupcakes out, slowly pour a spoonful of glaze over each cupcake. - Let cupcakes cool completely and frost.
You can stick a little straw in them if you want to get cute, but around here we just want to shove them in our faces.