Root Beer Float Cupcakes

• FOR THE CUPCAKES:
• 1/2 cups Butter
• 1 cup Brown Sugar, Packed
• 1 whole Egg
• 1 whole Egg Yolk
• 2 teaspoons Root Beer Extract (available At U-brew Stores)
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Buttermilk
• _____
• FOR THE FROSTING:
• 1 cup Whipping Cream (35% Fat)
• 2 Tablespoons Brown Sugar, Packed
• 1 teaspoon Root Beer Extract
• 1 teaspoon Vanilla Extract
• 1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

1. For the cupcakes (makes 12):
2. 1. Cream butter and sugar. Add egg and egg yolk and beat.
3. 2. Stir in extracts. Set aside.
4. 3. In separate bowl, stir together flour, baking soda, baking powder and salt.
5. 4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin.
6. 5. Bake in a 350u0b0F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
7. 6. Frost when completely cooled.
8. For the frosting:
9. 1. Whip all ingredients on high until stiff peaks form.
10. 2. Frost cupcakes and store in refrigerator.

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Taken from tastykitchen.com/recipes/desserts/root-beer-float-cupcakes-2/ (may not work)