ROOT BEER CUPCAKE FLOATS WITH MASCARPONE CHEESE FROSTING
Prep time
Cook time
Total time
Author: Taste of Yummy
Serves: 8 CUPCAKES
Ingredients
- 1 Box of Yellow Cake Mix
- 1 Cup of Root Beer
- 2½ tsp. vanilla
- 1 tsp. lemon zest
- 1 8 oz container of Mascarpone Cheese
- 1 stick of margarine
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 F. Line twelve 2-21/2 inch muffin cups with paper bake cups then set aside.
- Prepare cake mix as per box directions, except substitute root beer for water (1 cup) then add 1½ tsp of vanilla and 1 tsp of lemon zest.
- Spoon batter into the prepared muffin cups, filling each about three-fourths full.
- Bake for 18-20 minutes or until the toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from the pan to cool on wire racks.
- Prepare Mascarpone cheese frosting.
Notes
Mascarpone Cheese Frosting:
1 8 oz container of Mascarpone cheese
1 tsp. Vanilla
1 stick of margarine
2 cups of powdered sugar
Add the first three ingredients to a medium bowl. Beat with an electric mixer on low speed until smooth. Gradually beat in powdered sugar until creamy.
1 8 oz container of Mascarpone cheese
1 tsp. Vanilla
1 stick of margarine
2 cups of powdered sugar
Add the first three ingredients to a medium bowl. Beat with an electric mixer on low speed until smooth. Gradually beat in powdered sugar until creamy.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/root-beer-cupcake-floats-with-mascarpone-cheese-frosting/