Today’s guest post is from the talented Annie of Marry You Me. Annie is brimming with creativity and sweetness and her blog is a definite must-read. We absolutely love that she took today’s date into account for her guest post and we know you’re going to love it too! Thanks Annie!
I was so flattered and excited when I was asked to guest post on Love and Lavender, which is one of my favorite blogs. I wanted to whip up something delicious, and since today is National Root Beer Float Day, I though these would be super appropriate. It’s been a trend lately to serve ice cream with cake or cupcakes at weddings, but why not combine the two and make Root Beer Float Cupcakes?? Everyone loves cupcakes and everyone loves root beer floats, so imagine how excited guests would be at the prospect of having one of these adorably yummy creations at your wedding.
I found these adorable pink and brown ice cream cups at World Market, 6 for $1.99, which make the perfect container to serve the cupcakes in. I adapted a root beer float cupcake recipe from Crazi Beautiful (see recipe below), and stuck a piece of cut paper straw in for decoration.
Recipe for Root Beer Float Cupcakes
Makes 24 cupcakes
1/2 cup unsalted butter, softened
1 cup white sugar
1 teaspoon Root Beer concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Root Beer
1. Preheat oven to 350 degrees F (175 degrees C) and put cupcake liners into ungreased muffin tins.
2. In a medium bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs and root beer concentrate.
3. Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
4. Pour batter into cupcake tins and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool completely.
5. Using a pairing knife, cut a circle out of the top leaving a good sized border, remove and scoop out 1/4 – 1/2 an inch of cupcake.
6. With an ice cream scoop, put one good sized scoop of vanilla ice cream into each cupcake.
7. Put cupcakes back into pans, and freeze for at least two hours.
8. Remove and let sit at room temperature for about 5 minutes before serving. Put into an ice cream cup and stick a piece of cut straw into each scoop before serving.
To see more of Annie’s inspiring work go to her blog here.