Root Beer Float Cupcakes with Ice Cream Frosting

Root Beer Float Cupcake with Vanilla Ice Cream Frosting     

This summer I've discovered my son has an interest in baking.  While I enjoy cooking and can find my way around a kitchen, I admit when it comes to baking I am out of my area of expertise. Even so, I've still encouraged him to try it himself.

To my surprise he has done quite well! So I decided to see if  I could find another recipe he might like to try and I came across this Root Beer Float Cupcakes and Ice Cream Frosting recipe......it looks so delicious! 

I have copied the recipe and encourage you to visit their blog at:

 http://cookiesandcups.com/root-beer-float-cupcakes-with-ice-cream-frosting/

I loved this blog and this is one of many treats I think my son Trey and I might try. This is a fun way to spend time with your child while encouraging them to be creative! So I hope you enjoy this recipe. I will post pics soon and we cross our fingers it tastes and certainly look just as good as it looks over on "Cookies and Cups." Happy baking everyone!

 Please feel free to share with us how your cupcakes came out or any baking tips Trey & I may be able to benefit from so we can learn all the tricks of the trade!

Root Beer Float Cupcakes with Ice Cream Frosting

makes 24 cupcakes

Ingredients

Cupcakes:
• 3/4 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 1/2 tsp root beer extract
• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/8 tsp all spice
• 1/8 tsp cinnamon
• 1 1/4 cups root beer
Ice Cream Frosting:
• 1 cup butter, room temperature
• 1/2 cup vegetable shortening
• 1/2 cup vanilla ice cream, softened
• 8 cups powdered sugar

Cupcakes:
1. Preheat oven to 350°
2. Line muffin tins with cupcake liners
3. Beat butter and sugar together for 2 minutes on medium speed until light and fluffy.
4. Add eggs and extracts and continue mixing for 1 more minute, scraping down sides as necessary.
5. In a separate bowl whisk together flour, baking powder, salt, all spice and cinnamon.
6. Turn mixer to low and add half the dry mixture and half the root beer, stirring until combined, repeat with remaining dry mixture and root beer until combined.
7. Fill lined muffin tins about 2/3 full (approx 1/4 cup batter) and bake 15-17 minutes until centers are set.
8. Cool on wire rack completely before frosting. 

Frosting:
1. In stand mixture cream butter and shortening together until smooth. Add in 1/2 cup softened ice cream and mix until combined. Slowly add in powdered sugar.
2. When all powdered sugar is incorporated turn mixer up to medium and beat for 30 seconds.
3. If necessary, add more ice cream 1 Tablespoon at a time until desired consistency is reached. But remember not to add too much ice cream, as when it comes up to room temperature it could make your frosting too soft.
4. *optional ~ drizzle cupcakes with root beer or chocolate syrup, if desired and decorate with a straw cut in half.