Root Beer Float Cupcakes

Ingredients

• 1⅔ cup flour
• ½ tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ½ cup (1 stick) unsalted butter, melted
• 1 cup sugar
• 2 egg whites
• 1 tbsp Amoretti® Root Beer Compound
• 2 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• ½ cup sour cream
• ¾ cup milk

• 4 cups (1 lb) powdered sugar
• 1 cup (2 sticks) butter, room temperature
• ½ cup vanilla ice cream
• 2-4 tbsp heavy cream
• 2 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X

• rainbow sprinkles
• paper straws, cut in thirds

• standard 12-cup muffin tin lined with cupcake liners
• piping bag fitted with star tip

Directions

1. Preheat the oven to 350℉.
2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer or with a hand mixer, cream the butter and sugar together until fluffy. Add the egg whites, Root Beer Compound, Madagascar Bourbon Vanilla, and sour cream. Mix until no lumps remain.
4. Alternate adding the flour mixture and the milk, mixing until just combined.
5. Fill cupcake liners ¾ of the way full and bake for 20 minutes.
6. Let cool completely. Meanwhile, make the frosting.
7. Combine powdered sugar, butter, vanilla ice cream, 2 tbsp heavy cream, and Madagascar Bourbon Vanilla in a stand mixer and beat on high with a paddle attachment for at least five minutes, until the frosting is light and fluffy. Add remaining 2 tbsp heavy cream if desired.
8. Transfer frosting to piping bag and frost cooled cupcakes, decorating with your favorite sprinkles.
9. Insert a paper straw and enjoy!

• Save those 2 egg yolks to make our Pistachio Chocolate Chip Ice Cream, Rosemary Quiche, Cranberry White Chocolate Streusel Bars or one of these other delicious recipes!