Tuesday, May 28, 2013

Root Beer Float Cupcakes for Father's Day

Imagine the flavor of a root beer float.
The fizzy bite of the root beer, mixed with the creamy vanilla ice cream...
that's exactly what you get with these Root Beer Float Cupcakes,
and they are delicious!

The cupcakes are covered with a glaze that delivers intense root beer flavor
and the frosting is made with melted vanilla ice cream.

Is your dad or husband a root beer fan?
Wrap up these cupcakes with some bottles of Dad's Root Beer and you have
a fabulous Father's Day gift idea!

Root Beer Float Cupcakes
Root Beer Cupcakes
  • 3/4 cup unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 tablespoons root beer extract
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups root beer
Root Beer Glaze
  • 2 cups confectioners' sugar
  • 1/4 cup root beer
  • 1 tablespoon root beer extract
  • 1 tablespoon oil
Vanilla Ice Cream Frosting
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup melted vanilla ice cream
  • 1/2 teaspoon vanilla extract
  • 4 cups confectioners' sugar
Root Beer Cupcakes
Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
In a large bowl, beat the butter for one minute. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the root beer extract and vanilla. In a separate bowl, whisk together the flour, salt and baking powder. Alternate adding the flour mixture and the root beer to the batter, ending with the flour mixture.
Fill cupcake liners 2/3 with batter and bake for 15-17 minutes. Remove from pans and allow to cool completely on a wire rack.

Root Beer Glaze
Combine all ingredients in a small bowl; mix until smooth.

Vanilla Ice Cream Frosting
In a large bowl, beat the butter for one minute. Add the melted ice cream and vanilla, mixing until well combined. Gradually add the confectioners' sugar, mixing until smooth. Keep covered.
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Spread about a teaspoon of glaze on the top of each cooled cupcake.
Top with a swirl of frosting and a root beer barrel candy.

...and share a few with Dad. :)

I share my recipes and tutorials at these fun link parties.

Another Father's Day cupcake recipe...

Salted Caramel Buttercream with a Mustache

Thursday, May 16, 2013

Toasted Butter Pecan Cake

This recipe is like a cake version of Butter Pecan Ice Cream!

The secret to it's yummy flavor is the first step...toasting the pecans in butter.
Do NOT skip this step. Do NOT use margarine.
Just trust me on this!

Toasting the pecans gives them a richer flavor,
with the bonus of making your house smell so good!

There is also evaporated milk in both the cake and the frosting,
which adds a slightly caramelized, creamy flavor.

Toasted Butter Pecan Cake
adapted from Taste of Home
Butter Pecan Cake
  • 2 2/3 cups chopped pecans
  • 1 1/4 cups salted butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup evaporated milk
  • 1 cup salted butter, softened
  • 8 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup evaporated milk
Butter Pecan Cake
Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper and grease the sides. Melt 1/4 cup butter in a large baking pan. Mix in pecans, coating evenly with butter. Bake for 15-20 minutes stirring frequently; set aside to cool.
In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to the creamed mixture alternately with the evaporated milk, beating well after each addition. Stir in 1 1/3 cups toasted pecans.
Pour the batter into prepared pans and bake for approx. 25 minutes (until toothpick inserted in center comes out clean).
In a large bowl, cream the butter until fluffy. Mix in half of the confectioners' sugar. Add evaporated milk and vanilla; beat until smooth. Mix in the remaining confectioners' sugar. You may either mix the remaining pecans into the frosting or press them into the sides of the cake after frosting.
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I share my recipes and tutorials at these fun link parties.

Another yummy pecan cake recipe...

Caramel Pecan Chocolate Cake 

Monday, May 6, 2013

Pretty Flower Cupcakes for Mother's Day

 “If I had a flower for every time I thought of you...I could walk through my garden forever.”
- Alfred Tennyson

I just love flowers, and decided to make these flower cupcakes for Mother's Day.
Delicious AND pretty, they are sure to put a smile on Mom's face. :)
They would be perfect for a brunch or special dinner for mom.

What You Will Need:
Cooled cupcakes
Buttercream frosting
Decorating bag
Wilton #104 tip
Sugar pearls

The #104 tip I used is a thin teardrop shape.
Hold your decorating bag with the larger end of the tip on the bottom,
with the teardrop parallel to the top of your cupcake.

Starting at the center of the cupcake, squeeze the decorating bag while
moving the tip in an upward motion, then back down again - making an upside down U shape.
You just piped your first petal!

Rotate your cupcake as you continue to pipe petals,
until the cupcake is covered.

Pipe another layer of petals on top,
slightly smaller this time.

Place a cluster of sugar pearls in the center of your flower,
pressing them gently into the frosting.
(Please don't ask where I got the nifty tweezers with teeth...
they came from my husband's extensive tool collection!)

These flower cupcakes look lovely served on little china saucers.

Happy Mother's Day!

More flower themed treats for Mom...

I share my recipes and tutorials at these fun link parties.

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