I know it has been quite some time since I have blogged. As the semester is coming to a close, I have had no time for myself it seems. This weekend, the leadership team (council), of Lutheran Campus Ministry-Clemson, new and old, went up to Waynesville, NC to discuss the upcoming year. As the incoming president of LCM, there was a lot to be discussed and a lot to learn.
Maglin, the outgoing president and a good friend of mine, decided it would be a good chance to get to bake together. Since I had not done any baking in a while, I quickly took her up on the offer, she even had a recipe already picked out, Root Beer Float Cupcakes.
The recipe was soo easy and amazingly tasted just like Root Beer Floats, in cupcake form. Our fellow leadership team members loved having a snack in between sessions of intense discussion, some, like Kevin Lybrand, even came back for seconds.
Cupcakes
2 cups root beer (I used
Boylan
because it was easy to find and made with cane sugar)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick or 4 ounces) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Toppings
1 1/2 cups heavy or whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Pint of vanilla ice cream (you’ll have leftover; you’re welcome)
Maraschino cherries (optional)
Make the root beer cupcakes: Preheat oven to 350°F. Line 22 cupcake
cups with paper liners. 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 2/3 to 3/4 full (a 1/4 cup scoop or measuring cup
will filled mine perfectly) and bake cupcakes, rotating trays back to front and
top to bottom halfway through, until a tester inserted into the center of each
comes out clean, about 17 minutes. Transfer pan to a wire rack to cool
completely.
Assemble cupcakes: Whip heavy or whipping cream with powdered sugar
and vanilla until it holds soft peaks. You can do this with an electric mixer,
but if you do it by hand, not only will you get a killer arm workout (which you
can trade in for a cupcake, very soon), it will be nearly impossible to
overbeat the cream. (Which I almost always do with a mixer.)
Use the tip of a knife to cut a small cone of cake out of the top center of
each cupcake; feel free to snack on these, I won’t tell anyone. Using a spoon
or a small cookie scoop, nest a scoop of ice cream in each indent. Surround ice
cream with dollops of whipped cream. Top with a cherry, if using. To keep
cupcakes in a holding pattern while you assemble the remaining ones, you can
put them in the freezer, but try to do so for no more than 5 minutes or the
whipped cream will harden.
-Baking the world a better place!
