A listener wrote the show and gave us the AWESOME idea of making cupcakes with Not Your Father’s Root Beer, yum! She said you can just use cake mix and add a bottle of the root beer to the batter. Nothing wrong at all with doing it that way, we all just thought why don’t I make them from scratch. Well I have never baked with beer so to the Google cave I went!!
Basically what I found out was you take your favorite recipe for a vanilla cupcake and replace the liquid in that recipe with the beer. Since the recipe I use for vanilla cupcakes calls for 1 cup of milk, I just replaced that with 1 cup of the root beer and combined the beer with 2 tablespoons of canola oil. Thru my research I found out that you want to replace the fat you are losing from the milk and this one pastry chef recommended the canola oil.
As for the frosting all I did was make it how I usually do and instead of adding any vanilla, milk or heavy cream for the liquid, you guessed it I just used the root beer!! Then I found a recipe for a root beer syrup you can drizzle on the root beer cupcakes so I thought I would make that too.
So the batter tastes exactly like Not Your Father’s Root beer , I wanted to drink the batter!! Once the cupcakes are baked and cooled off they kinda taste like the root beer but not really!! Overall the cupcakes with the frosting are really good but they don’t taste exactly like Not Your Father’s Root beer!!
For the Cupcakes
½ cup unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
1 ½ cups flour
2 tsp baking powder
½ tsp sea salt
1 cup Not Your Father’s Root beer with 2 tablespoons canola oil
Preheat oven to 350 degrees
In a mixer or with a handheld mixer, cream together the butter and sugar. Beat in the egg and vanilla until light and fluffy. In a medium bowl combine the flour, baking powder and salt. Stir into the creamed mixture alternating with the rootbeer/oil. Once it’s all mixed together line your cupcake muffin pan and pour about half way full into your cupcake pan. Bake for about 15 – 20 minutes. Place on a cooling rack to cool.
For the Frosting
½ salted butter, softened
1 ½ cups powdered sugar
2 to 3 tablespoons root beer
Few dashes of cinnamon
Using a handheld or stand mixer beat the butter for about a minute and then little by little add the powdered sugar. Once the butter and sugar is combined add a few dashes of cinnamon and then the root beer a tablespoon at a time until you have the frosting consistency you want.
For the Syrup (from hungrylittlegirl.com)
1 cup root beer
1 tablespoon cornstarch
I added to this recipe, ½ tsp vanilla and 2 tablespoons dark brown sugar.
In a small sauce pan on the counter combine the root beer, cornstarch, vanilla and brown sugar stir together. Then put the pan on the stove and bring to a boil, turn down the heat to about medium and stir until it thickens up, take off the heat and let cool completely.
Once your cupcakes and syrup are cooled off, frost the cupcakes with the frosting and then drizzle the syrup on top.