**from 101 Gourmet Cupcakes in 10 Minutes
…the cake part is surprisingly good, but the frosting really makes them!
INGREDIENTS1 box white cake mix (I always use Duncan Hines)
1 cup of your favorite root beer1 recipe buttercream (here’s a link to my recipe)
1 teaspoon root beer extract
Preheat oven to 350. Line 24 muffin tins with paper liners.
Mix together root beer and cake mix (yes, just those two ingredients).
Pour into paper liners and fill 3/4 full.
Bake for 15 to 18 minutes or until cake springs back when lightly touched.
Remove from oven and allow to completely cool.
In a separate bowl, mix the buttercream frosting and root beer flavoring. Frost cooled cupcakes.
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Buttercream 101 Tutorial - http://www.confessionsofacookbookqueen.com/2010/07/buttercream-101/
Seeing as how I’m a 30 year old housewife living in rural Arkansas, you’d be expecting a southern belle type. All charm with a cute southern accent. Well, let me assure you that you would be hugely disappointed. What you would get is the voice of a sarcastic twelve year old yankee.
Let’s make some buttecream!
I chose buttercream frosting for my first tutorial because:
#1 I make it more than anything else.
#2 I constantly get compliments on it. If you can make a good frosting, people will love you and tell you nice things. Which is basically the best thing ever.
Here is what you need:
Butter, softened to room temperature (the regular ol’ salted stuff)
Corn syrup
Powdered sugar (I buy huge bags at Sam’s Club, but a regular small bag is fine)
Vanilla (nothing fancy, I buy a big bottle of that at Sam’s too)
Milk (I use 2%, whole would be great too. I don’t recommend skim)
Put 2 sticks of butter, 2 tablespoons milk, and 1 teaspoon vanilla in the bowl of a stand mixer (if you don’t have a stand mixer, a hand mixer will do, but if you are going to make frosting more than once every few weeks, I recommend investing in a Kitchenaid)
Mix on low speed until it just starts to come together, about a minute. Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
At this point, your mixture should look something like this.
See how it’s almost combined, but there is still liquid at the bottom?
Increase mixer speed to medium high and beat for about another or minute or so.
When your butter looks like this, you are ready to add your powdered sugar.
Add 4 cups powdered sugar. Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
At this point, you want to check your consistency. This is very important because if your frosting is too thick, it will not spread well. If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
See how this frosting is just holding it’s shape? This is too thick. If you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl.
Add another tablespoon of corn syrup and beat on medium for 30 seconds. Repeat until the frosting seems to be of a good spreadable consistency. You don’t want it too runny though, or it will just slide off the cake.
This is perfect.
Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Now all that is left is to eat it!!
Here’s how to take your frosting a step further:
With an offset spatula, put a good – size blob of frosting on your cupcake.
Use your spatula to get it nice and flat. It’s okay if it’s not perfectly smooth, just make sure that it’s spread to the edges of the cupcake.
Holding your spatula with it’s edge along the side of your cupcake, give your cupcake a spin. This will take off the excess frosting and make your edges nice and flat.
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