-
1
Allow butter and eggs to stand at room temperature for 30 minutes.
-
2
Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners.
-
3
In a medium bowl stir together flour, baking powder, and salt.
-
4
Set aside.
-
5
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
-
6
Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
-
7
Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy.
-
8
Add eggs, one at a time, beating well after each addition.
-
9
Beat in root beer extract and vanilla.
-
10
Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
-
11
Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full.
-
12
Use the back of a spoon to smooth out batter in cups.
-
13
Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.
-
14
Cool cupcakes in muffin cups on wire racks for 10 minutes.
-
15
Remove cupcakes from muffin cups.
-
16
Cool completely on wire racks.
-
17
Pipe or spread Float Frosting over cupcakes.
-
18
If desired, top each cupcake with a root beer-flavor candy and a straw half.
-
19
For the Frosting: Allow butter to stand at room temperature for 30 minutes.
-
20
Allow ice cream to stand at room temperature for 10 minutes.
-
21
In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy.
-
22
Beat in 1/2 cup of the ice cream and the vanilla.
-
23
Gradually beat in powdered sugar.
-
24
If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
