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Rootbeer Float Box Mix Cupcakes
Rootbeer float inspired cupcakes made from a box mix, and topped with a stabilized whipped cream frosting.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cupcakes, roobeer float, whipped cream frosting
Servings:
24
Calories:
203
kcal
Author:
Rachael
Ingredients
1
box vanilla cake mix
3
eggs
1/4
cup
vegetable oil
1
cup
water
1/2
cup
rootbeer fountain syrup
Frosting
2
cups
heavy whipping cream
1/4
cup
sugar
1
tsp
vanilla
1
Tbs
unflavored gelatin
4
Tbs
cold water
Instructions
Preheat oven to 350 degrees
Mix cake mix, eggs vegetable oil, water, and rootbeer fountain syrup together in a large bowl using a hand mixer. Beat for 2 minutes.
Line 2 muffin tins with cupcake liners and fill with 1/4 cup batter in each cup
Bake cupcakes for 15-18 minutes until toothpick inserted in the middle comes out clean.
Remove from oven and let cool on a cooling rack
While cupcakes cool, prepare frosting.
Frosting
In a small sauce pan put 1 Tbs unflavored gelatin, and 4 tbs of water, and stir, let thicken.
Once thickened turn on medium heat, and stir while heating until gelatin melts and is no longer grainy.
Remove from heat and set to the side to cool.
Now in a large bowl, add heavy whipping cream, sugar, and vanilla, and using a hand mixer, mix until thick, but not yet holding peaks.
Slowly add cooled (but not set) gelatin mixture to whipped cream, while beating, and continue to beat until stiff, holding peaks.
Frost rootbeer cupcakes with stabilized whipped cream frosting, and enjoy!
Notes
*Fountain syrup is different from extract or flavoring.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
47
mg
|
Sodium:
166
mg
|
Potassium:
50
mg
|
Sugar:
15
g
|
Vitamin A:
320
IU
|
Vitamin C:
0.1
mg
|
Calcium:
70
mg
|
Iron:
0.5
mg