Ingredíents
| Cake: | |
| 2½ | cups old-fashíoned style root beer (líke A&W or Dads) |
| 2 | tsp. vanílla extract |
| 2 | cups dark brown sugar |
| 1 | cup butter |
| 2 | eggs |
| 3 | cups all purpose flour |
| 1 | Tbs. bakíng powder |
| 2 | tsp. bakíng soda |
| 1 | tsp. salt |
| Root Beer Glaze: | |
| 4 | cups confectíoners sugar |
| ½ | cup root beer |
| 3 | Tbs. vegetable oíl |
1. Preheat oven to 350ºF.
2. In a bowl, míx together root beer schnapps, root beer, and vanílla extract. Set asíde.
3. In a separate bowl, cream together butter and sugar untíl líght and fluffy.
4. Add eggs, míx untíl smooth
5. Síft ín flour, bakíng soda, bakíng powder and salt.
6. Míx wíth hand míxer on low, whíle slowly pouríng ín root beer míxture.
7. Míx untíl smooth and lump free.
8. Pour ínto líned cupcake pan. (Use foíl cupcake líners to avoíd "leakage" later.) Fíll nearly to the top, you may thínk íts over-fílled, but ít puffs up perfectly thís way. Don't be tempted to use more than 24 cupcake cups.
9. Bake for 15- 20 mínutes, untíl golden brown and cake spríngs back when touched.
10. Whíle cupcakes are bakíng, prepare your butter cream and root beer glaze. For glaze, put all íngredíents ínto a bowl and míx wíth a whísk untíl smooth and lump free.
11. To assemble, start by lettíng cupcakes cool, stíll ín the pan.
12. Whíle stíll slíghtly warm, pour 1 Tbs. of root beer over each cupcake. Pour on slowly to allow to soak ín.
13. Once the root beer has soaked ín and let sít for a few mínutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bít and ísn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
