Daily Archives: August 20, 2009

Root Beer Cupcakes. Day 21- And it’s AWESOME.

My sisterinlaw Deb wanted an excuse to use root beer, which also happens to be the only soda my kids even like. So this cupcake will now become a favorite-/slash/staple in our house.

Ridiculously Tasty.
Day 21, Root Beer Float Cakes.
My adaptation from Cupcakes Galore
(this book kicks major cupcake booty)
cake ingredients:
1 c all purpose flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick soft unsalted butter
1 egg slightly beaten
1/3 c buttermilk
1 1/2 tsp root beer extract
350.
In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. Set aside. In another bowl I beat the egg, buttermilk, and extract with a whisk. Slowly added the dry ingredients to all but 1/4 c of the batter. (gave it the swirl look) Fill cups 2/3 full, baked about 20 min. Cool on rack.
frosting ingredients:
2 c powdered sugar
pinch of salt
1 stick soft unsalted butter
1/2 tsp vanilla extract
1/2 tsp root beer extract
place all the ingredients except extract in the bowl and beat until smooth. Cut it in half, add vanilla to one part, root beer to the other. Alternate filling it in the frosting gun (it gives it a cream and root beer taste). Add straw. :)

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Blueberry and Cream Cupcakes, Day 20

Day 20, Blueberry N Cream Cupcakes Okay, these are tasty! My taste testers informed me it tastes like wedding cake.
From Cupcake Galore.
BLUEBERRY ‘N’ CREAM Cupcakes
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup milk or light cream
3/4 cup blueberries (if you are using frozen blueberries, defrost beforehand), plus 1/2 cup frozen or fresh blueberries
1 tablespoon water
BLUEBERRY WHIPPED CREAM
1 cup whipping cream
1/4 cup sugar
1/4 cup reserved crushed blueberries
Preheat oven to 350°. Mix flour, baking powder, and salt together and set aside.
In large electric mixer bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately, add dry ingredients and milk or cream.
Using a fork, crush 3/4 blueberries with 1 tablespoon water until they are soft. (I used fresh blueberries for the batter and icing, dried for decoration). Save 1/4 cup for the frosting. Add 1/2 cup to the batter and blend thoroughly. Batter will be blue (I just tossed them in whole like a muffin so mine didn’t discolor the cake, just the frosting). Gently fold in remaining 1/2 cup blueberries.
Spoon batter into cupcake papers, filling cups about 2/3 full. Cook for 20 to 25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
To make the whipped cream: with electric mixer, beat cream until soft peaks begin to form. Gradually add sugar, beating constantly. Add reserved crushed blueberries and beat until stiff.
Frost cupcakes before serving, and I garnished with a halo of dried blueberries.
(not all of the berries sunk, but most did!)

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