Root Beer Float Cupcakes

Eek! I'm nearly a week behind on Hoosier Homemade's Summertime Cupcake Challenge. I'm gradually catching up on all of the housework I neglected while I was sick and now that the laundry pile is back to a reasonable height I think it's high time I get back in the baking trenches as well.

I'll admit that I was less than thrilled when I saw that I had to invent a cupcake using a cake mix for the third week of the competition. I'm just not a fan of using packaged foods, both because in this case some flour, salt, sugar, and baking powder is bound to be cheaper than a box of cake mix but also because of, well, this:


What is half of that stuff? I'm not going to delude myself into thinking that eating lots of butter, cream, and sugar in the form of cupcakes is good for me, but at least I know that what goes into my baked goods are the same basic ingredients my grandmother used in hers, and she's lived to the ripe old age of 97 and is still going. Not so sure what all of those preservatives and unpronounceable ingredients will do to my body in the long run and I'd rather not find out. So this will likely be the first and last time you'll ever see a recipe on my blog using a mix.

I know that others have found clever ways to enhance and change the texture and flavor of boxed mixes by doing things like adjusting the egg count and adding pudding mix, but because I'm such a neophyte I figured I'd stick as closely as possible to what the mix calls for while still adding my own twist. I had in mind a root beer float cupcake since summer's the time when I indulge myself and occasionally have such treats to help beat the heat. I already had a tiny bottle of sassafras flavoring I'd bought on a whim and figured what better way to bring out the spicy flavor of root beer than with a spice cake mix. Following the instructions on the box, I substituted root beer for the water called for, melted butter for the vegetable oil as I prefer that buttery taste, and added a dash of sassafras flavoring. The result was a cake that made my tongue tingle at the spicy flavors and taste of root beer clearly shining through.


For the frosting, I used the chocolate-based frosting for the root beer bundt cake in Baked: New Frontiers in Baking. It's incredibly rich and the dark chocolate perfectly complements the spicy root beer flavor from both the root beer mixed in and the sassafras flavoring I also added.

After carving a shallow cone out of the top of each cupcake, I scooped a small serving of vanilla ice cream into the center surrounded by dollops of frosting. I'll admit that the cake mix did bake up into something delicious and the whole combination is quite a winner! Almost better than the real deal, in fact. A great summer treat!

Root Beer Floar Cupcakes

1 box spice cake mix
Root beer (not diet)
Sassafras or root beer flavoring
Eggs
Butter

Make the cake mix per the box's instructions substituting melted butter for vegetable oil, root beer for water, and add 1/16-1/8 teaspoon of sassafras or root beer flavoring (to taste).

Root Beer Fudge Frosting
Recipe adapted from Baked: New Frontiers in Baking

1/2 cup unsalted butter, softened
2 ounces dark chocolate, melted and cooled slightly
1/16 - 1/8 teaspoon sassafras or root beer flavoring
1/2 teaspoon salt
1/4 cup root beer (not diet)
2/3 cup dark unsweetened cocoa powder
2 - 2 1/2 cups confectioners' sugar
Vanilla ice cream

1. Cream butter until smooth. Add melted chocolate, 1/16 teaspoon flavoring, salt, root beer, and cocoa powder and mix until smooth.
2. Gradually add confectioners' sugar and beat until desired consistency is reached. Add more flavoring if needed.
3. Using the cone method, scoop a shallow cone out of each cupcake. Pipe frosting around the edges.
4. Using a cookie scooper or spoon, place a small scoop of vanilla ice cream in the center of each cupcake. Enjoy!