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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin. Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 1/4 cups root beer |
1/4 cup vegetable oil |
2 large eggs |
2 teaspoons vanilla extract |
1 (16 ounce) can vanilla frosting |
1 cup frozen whipped topping, thawed |
15 -20 root beer barrel hard candies, crushed |
Directions:
1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
4. Sprinkle crushed candy evenly on top of frosted cupcakes.
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