We had a dessert auction last night at the church to raise money to send kids to camp. Most people have either had a life changing camp experience or else WISH they had one…so we’ve done what we can to try to make that happen for at least a few kids in our community. It is so great to be a part of a team of people who are so generous with their time and money! We really had a lot of fun!
Because I was ridiculously proud of my contribution (mostly because I NEVER attempt anything more intensive than cookies or other tried and true recipes) I posted a picture on Facebook. Apparently they looked good (thanks for the comments) so I thought the easiest way to pass on the recipe would be to post it on the blog.
Now SOME people have said they would pay me for this recipe or make a donation to the cause and I think that would be GREAT. I definitely wouldn’t say no! If you want to send some money to contribute to sending kids to camp then send me an email (email@example.com) or a message on facebook and we can make that happen.
Ultimately, though, this wasn’t a difficult recipe to make and the only innovation on my part was adding different kinds of flavorings to the recipes and putting the different recipes together so I thought it wouldn’t really be fair to hold it hostage until you all paid me enough money…Instead, I will pass it on and gratefully receive any donations to sending kids to camp or just enjoy the pictures you post after you make and eat these pretty awesome cupcakes.
The biggest thing you will need to make this happen is Rootbeer Flavoring. I ordered the Lorann Rootbeer Flavor from the Vanilla Food Company. They have so many different flavors and the prices are super reasonable especially because you only need to use such a small amount. This company is just really fantastic to work with and the shipping is fast so I highly recommend it!
Now here’s the recipe…Enjoy!
Rootbeer Float Cupcakes
This is my go to cupcake recipe. I love it. The recipe perfectly makes 1 dozen cupcakes which NEVER happens and you can modify it in so many ways. I’ve made it vanilla, chocolate, cinnamon, and now Rootbeer. It’s so great…and really, it’s pretty fun to make (especially for the science nerd)
1 1/2 cups Flour
1 cup Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Rootbeer flavoring
1 tsp Vinegar
5 Tbsp Vegetable Oil
1 cup Cold Water
In a large mixing bowl, mix flour, sugar, soda and salt. Make 3 wells in the flour mixture. In one put Rootbeer flavoring; in another put vinegar; in the third (and biggest) put the oil. Pour the cold water over the mixture and stir until moistened. Scoop into Cupcake pan lined with cupcake cups. Bake at 350 degrees for 15-20 minutes or until they spring back when touched lightly.
After they cool it’s time for the icing!
Alright, I’ll be honest about the icing…I have to thank Duncan Hines for the base because I just bought pre-made icing and added a Bavarian cream flavoring from the Vanilla Food Company (which is mind blowing good…) but in other circumstances if I were to make icing this is the recipe that I would use
1 cup of Butter (room temperature)
3 tsp Bavarian Cream Flavoring
4 cups Powdered Sugar
4 Tbsp Cream
Pinch of salt
Mix everything together until it is at the consistency that you want. I iced the cupcakes using a number 129 tip…for a number of reasons…#1 it looked kind of foamy to me; sort of like the top of a rootbeer float…#2 I had that tip….and #3 it is basically foolproof. Seriously. I use this tip for anything I can because ANYONE can do it. You basically just have to squish it out of the icing bag and it looks good. I’ve messed up my share of cupcakes before finding this tip…
Rootbeer Glass Candy
This recipe makes a crazy ridiculous amount of candy. I would cut it in half for next time. I just still have way too much Rootbeer candy sitting on my counter (too much Rootbeer candy? how is that possible? just make this recipe and you will see…)
1 3/4 cups of White Sugar
3/4 cups of Light Corn Syrup
1/2 cup of Water
1 Tbsp Rootbeer flavoring
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads
Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto cookie sheet lined with parchment paper. Let cool and break into pieces. Store in an airtight container.
The first batch of this one burned but I think it was because I need a new candy thermometer…I honestly wouldn’t attempt it without one if you haven’t had experience making candy or caramel…it could just be really frustrating.
So there you go. I hope you have as much fun making these as I did and don’t forget to send me an email if you want to donate some money to our Send Kids to Camp fundraiser!