Battle of the Cupcakes on Test Tube Kitchen (part three)

Welcome to the Battle of the Cupcakes on this week’s Test Tube Kitchen.

In this four part series I have baked two competing Root Beer Float Cupcake recipes, compared the results and will crown the Winner of the Root Beer Float Cupcake.

Competing Recipe #1 comes to us from Bittersweet, a vegan recipe blog. Competing Recipe #2 hails from Teamsugar, which pretty much says it all.

Let’s continue the BATTLE OF THE CUPCAKES!!

Competing Recipe #2 comes from Teamsugar, a women’s social network & community which happens to have a very large recipe database. For the original recipe for Bittersweet’s Root Beer Float Cupcakes click here. As stated in yesterday’s Rules and Guidelines I have replaced root beer with sarsaparilla, white sugar with dark brown sugar and any required oils with olive oil.

Root Beer Float Cupcakes

1 Cup Root Beer Schnapps (Could not find any)*
1 1/2 Cups Sarsaparilla (or Root Beer, if you available in your country)
2 tsp. Vanilla Extract
2 Cups Dark Brown Sugar
1 Cup Butter
2 Eggs
3 Cups All-purpose Flour
1 Tbs. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt

Plus 1 Tbs of Sarsaparilla/Root Beer for each cupcake.

Root Beer Glaze

4 Cups Confectioners Sugar
1/3 Cup Sarsaparilla
3 Tbs. Root Beer Schnapps*
3 Tbs. Olive Oil


*If you cannot find Root Beer Schnapps, the original recipes states that you can replace with more root beer, or in my case, sarsaparilla.

Vanilla Butter Cream Frosting
(from Cupcake Bakeshop by Chokylit)

2-3 cups Powdered Sugar
½ Cup Unsalted Butter
1 Tbs Milk
1 tsp Vanilla Extract

Let's begin, shall we?

Pre-heat oven to 180°C (350°F).

How does this recipe rate? Find out on Friday and line your cupcake tin with cupcake foil liners. This recipes makes 24 cupcakes.

In a bowl, gently mix together Root Beer Schnapps (if available), sarsaparilla (or root beer) and vanilla extract.

In a separate bowl cream together butter and sugar, until light and fluffy.

Add eggs and mix until smooth. Then sift in flour, baking soda, baking powder and salt.

With your hand mixer on low, slowly add the Sarsaparilla (or root beer) mixture. And mix until smooth and free of lumps.



Pour batter into the cupcake tin lined with foil liners approx ¾ full.



Bake for approximately 15 to 20 minutes.

Whilst the cupcakes are baking, take this time to make yourself another cocktail and prepare both the glaze and the buttercream frosting


If you think you are using way too much sugar to make the glaze and frosting, you are right. Don’t think about it.

After cupcakes are done baking and have been removed from oven, pour 1 Tbs of Sarsaparilla (or Root Beer) over the top. The foil liners will prevent any leakage.



Once this has soaked in, pour some glaze over the top.



After the glaze has hardened, place a dollop of buttercream frosting on top. The original recipe suggests using root beer barrel candy as garnish, but these are not available to me.



MUSIC TO BAKE BY:
Cyndi Lauper – She's So Unusual album


COOKING COCKTAIL:

Absolut Mandarin with an Ciata mixer garnished with a slice of tangello.


How did this recipe rank? Stop by tomorrow for the results and the crowning of the Battle of the Root Beer Float Cupcakes winner!