sugarheavenNY

Made for my sister-in-laws baby shower, I took a couple "back in the day" treats and turned them into delicious cupcakes - Orange Creamsicle and Root Beer Float!

Orange Creamsicle Cupcakes

12 Cupcakes

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon of pure orange extract

Zest of 1 orange (optional)

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.

In a separate bowl whisk together the flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

Cream Cheese Frosting

(1) 8 ounce package of cream cheese; room temperature

2 tablespoon of butter; room temperature

1 tablespoon of shortening

1 teaspoon clear vanilla extract

1 1/2 cup confectioners sugar; add more to reach desired consistency

Orange gel coloring

1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.

2. Blend in the vanilla extract.

3. Slowly add the confectioners’ sugar until you reach the desired consistency. Add orange gel coloring to desired color.

Root Beer Float Cupcakes
24 Cupcakes
Cake
3/4 cup butter, room temperature
3 eggs, room temperature
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1 tablespoon root beer extract
1/2 teaspoon vanilla extract
1 1/4 cups root beer
Root Beer-flavored hard candies,Whipped Cream, and/or straws for garnish (optional)

Preheat oven to 350 degrees. In a medium bowl stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until lightly fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla.

Alternately add flour mixture and root bear to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

Bake for 15 to 17 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Root Beer Frosting

1/2  Cup Butter (1 Stick) At Room Temperature
1 1/2  Cups Vanilla Ice Cream – Let stand at room temperature for 30 minutes.
1 tsp vanilla extract
1/2 tsp root beer extract
8 cups confectionery sugar

In a large bowl beat butter on medium speed until fluffy. Beat in the ice cream and vanilla. Gradually beat in the powdered sugar. If necessary, stir in additional ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.