There are those recipes you come across that are perfect the way they are, like my pancake recipe. I would not dare alter that one. It's perfect the way it is. Next time I make pancakes I'll post the recipe.
The root beer float cupcake recipe I came across, was not one of those recipes that's perfect the way it is. I'm not done with it though. I'm determined to make this recipe work!
This is what happened:
The batter was very thing, so that made a little unsure. Mixing mini marshmallows into the batter was the last step. Yum! Melted marshmallows inside cupcakes...... Genius!
Marshmallows mixed into thin batter is really not such a good idea. What makes marshmallows fluffy? AIR! Yeah, air floats! So really this is not such a good idea.
After the marshmallows finish puffing up, they dissolve. The sticky marshmallow goo has nowhere left to go but down the sides of the paper liners.
What a mess to clean up! What i got were cupcakes that looked more like sticky honey bran muffins (which I actually really like), than like cupcakes.
These were a mess to eat. The paper liners sort of caramelized to the cake (good luck not eating the paper!) The frosting recipe was so terribly flawed I'm not even going to mention it.
The flavor of the cake was good. Very rich and buttery, but not at all like root beer. Next time I'm going to use root beer flavoring. I'm not normally a fan of artificial anything, but I'm determined to make these root beer flavored cupcakes taste like root beer! No marshmallows in the batter next time either!
I would love any suggestions for creating a good strong root beer flavor!
What about Guiness Float cupcakes!?
Posts
2 comments:
Hey Danielle! I totally have a recipe that might help. I've never tried it because I have that whole no wheat thing going on now, but I always wanted to. The recipe is for Root Beer Float Cake, but I'm sure it could easily be made into cupcakes instead. This one calls for the artificial flavoring that I agree is probably a must in getting the root beer flavor. Better luck next time!
I've been wanting to try to create some alcohol flavored cupcakes. Like mojito, and margarita, and cosmopolitan...but I need to master the wheat-free baking before I can get that creative! Here's the recipe...sorry for such a LONG comment!
Old Fashioned Root Beer Float Cake
Cake:
1 cup butter
2 cups granulated sugar
3 cups cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 teaspoons water
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
Vanilla Frosting:
7 1/2 cups confectioners' sugar
2 1/2 cups butter
3 to 5 tablespoons heavy cream
3 teaspoons vanilla extract
Equipment: 12 elbow straws and colored streamers
Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt.
With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
Recipe Summary
Prep Time: 1 hour
Cook Time: 40 minutes
Yield: 10 to 12 servings
I might just take you up on that one of these days! I don't know how to sew at all really (I doubt the occasional button counts). My mom does, but it's nearly impossible to get her to sit down for 5 minutes, let alone enough time to teach me anything useful. But I've always been interested in learning. We'll see what happens though.
Post a Comment