6 to 8 cups confectioners’ sugar for Vanilla Buttercream
4 ¼ teaspoon vanilla extract
1/2 cup of milk
¼ cup root beer
½ cup vegetable shortening
Instructions
Preheat oven to 350° F.
In a bowl, mix together root beer and root beer extract. Set aside.
In a separate bowl, cream butter and sugar until smooth, light and fluffy. Add egg, mix until smooth. Sift in flour, baking soda, baking powder and salt. Mix with hand mixer on low, while slowly pouring in root beer mixture.
Mix until smooth and lump-free. Pour into lined cupcake pan. Fill nearly to the top, resist the urge to use more than 12 cups.
Bake for 15-20 minutes, until cake springs back when touched. Allow to cool in the pan for 15 minutes, then remove and allow to cool on rack for 10.
To Make Root Beer Glaze put 2 ½ – 3 cups confectioners sugar,¼ cup root beer, 1/4 tsp vanilla extract and 1 tsp root beer extract in a bowl- Mix until smooth and lump free.
To make the Vanilla Butter cream-
Place the butter and shortening in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. Icing can be stored in an airtight container for up to 3 days.
Frost cupcakes with buttercream, generously.Pour a teaspoon or so of glaze on top, allowing it run down over frosting.
Originally Submitted
3/3/2010
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