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Amy Hanten: Root Beer Float Cupcakes 6/21/12

7:35 AM, Jun 21, 2012   |    comments
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1 box (18.25 ounces) white cake mix
1 1/4 cups root beer
2 eggs
1/4 cup vegetable oil
24 root beer barrel candies
8 straws, cut in thirds

4 packets (1.3 ounces each) Dream Whip whipped topping
2 cups chilled root beer

In a mixing bowl, combine the first four ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Line muffin tins with cupcake liners. Fill cups about two-thirds of the way full. Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean. Cool completely. Use a piping bag to frost cupcakes. Top each with a straw and candy.



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