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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1 cup root beer |
1-1/2 cups whipped topping |
12 root beer barrel candies, crushed |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers. Yield: 1 dozen.
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