Root Beer Cuppycakes

I have been procrastinating for awhile..

& there's a handful of recipes in the to-blog file,

growing into a enormous pile,

it's time to snap out of this lazy style...

& update you on my baking trial...

so sit back..read...& smile.

Happy Weekends!

Makes 22 cuppycakes

Ingredients (cuppycake)

- 2 cups root beer

- 1 cup (105g) cocoa 

- 1/2 cup (85g) butter

- 1 1/4 cups (250g) sugar

- 1/2 cup (100g) brown sugar

- 1 3/4 cups (260g) plain flour, sieved

- 1/4 cup (35g) oats

- 1 1/4 teaspooons baking soda

- pinch salt

- 2 eggs, beaten

Ingredients (whipped cream)

- 1 1/2 cups (295g) whipping cream

- 3 tablespoons icing sugar

- 1/2 vanilla essence

Methods

1. Preheat oven to 175 degree C and prepare 22 cupcake liners.

2. In a small saucepan, heat the root beer cocoa and butter over medium heat until butter is melted. 

3. Add the sugars and whisk until dissolved, remove from heat and allow to cool. 

4. In a large bowl, mix to combine the flour, oats, baking soda and salt. 

5. Whisk the eggs into the cooled cocoa mixture until combined. 

6. Fold the liquid into the flour mixture (the batter will be lumpy but it is okay).

7. Fill each cupcake liner with 1/4 cup of batter and bake for 17 - 20 minutes until a skewer comes out clean, cool completely on a wire rack.

8. Whisk the whipping cream with icing sugar and vanilla essence until stiff. 

9. Pipe cream onto cuppycakes and stick a straw in each cupcake (optional).

Enjoy with a glass of low fat milk!

How was it?

too sweet & the root beer flavour was undetectable! pretty dense cuppycake, probably the oats. 

Better it up!

omit brown sugar and add 1/4 cup low fat milk to the batter until it becomes slightly watery instead of thick. also to half the recipe for cream. note to self: consider adding root beer extract. 

Verdict

Recipe adapted from

Smitten Kitchen