Root Beer Float Cupcake

This recipe was inspired by Deb from Smitten Kitchen. When I saw it, I knew I had to give it a try. ;) I did several changes to it to match the amount of root beer in a standard can size for easier baking.

Ingredients for Root Beer Float Cupcakes (makes about 6 X 4oz cupcakes)

Cupcake

1 can or 330ml root beer (I used A&W brand, but any brand should do fine)

85g unsweetened cocoa powder

85g unsalted butter

180g Caster sugar

60g light brown sugar

170g cake flour

1/2 tsp baking soda

3/4 tsp salt

2 eggs

1 cup vanilla Swiss Meringue Buttercream (recipe follows)

Some maraschino cherry (cocktail) or fresh cherries

Method:

• Preheat oven to 175°C. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
• In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined.
• Fold the liquid and flour mixtures together in the large bowl. The batter will be slightly lumpy; this is okay. If you overbeat it, it will get tough.
• Fill cupcake liners about 80% full and bake for about 17 to 20 minutes or till the tester comes out clean. Transfer pan to a wire rack to cool completely.

Topping is Vanilla Swiss Meringue Buttercream (makes ~4 to 5 cups)

5 oz egg whites (~140g)
5 oz caster sugar (~140g)
1/4 tsp salt
bean scrapings from 1/2 of a vanilla bean

1 tsp quality vanilla extract
500g unsalted butter, cut into 2” chunks, room temperature

Method:

• Prepare a double boiler with a gentle simmer. In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required. Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
• Stir once in awhile to prevent the egg white from curdling at sides. Aim to to have the temperature reached at least 146F / 63C for food safety reasons.
• Once the temperature is reached, remove from heat and beat it till it is silky white. Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
• Add the butter chunks one piece at a time and continue to beat while doing so. Continue to beat till all the butter has been added and the buttercream is smooth and silken.
• Use about 1 cup for the cupcake while you can chill the rest in the fridge for use in future.

I'm pretty sure many of you have had a root beer float before? In order to create that root beer float effect, that vanilla buttercream on top is supposingly the vanilla ice cream scoop. The cherry? Well, it does give it a more sundae look, don't you think? Although using a Maraschino cherry would be more "appropriate" but personally, I much prefer to fresh version. :))

 

 

http://honeybeesweets88.blogspot.sg/2011/11/root-beer-float-cupcake.html