Root Beer Float Cupcakes

Our church is having a 50's sock hop pitch-in dinner.  I decided to try to make root beer float cupcakes for a dessert.  I found a few recipes and decided to tweak them and create my own.  This is what I came up with through trial and error.

Root Beer Float Cupcakes

Root Beer Float Cupcakes

1 c packed brown sugar

1 t. molasses

1/2 c. butter (room temperature)

2 eggs

1 1/4 c. root beer

1 1/2 t. root beer extract
1 1/2 c. flour

1/2 t. salt

1 t. baking soda

1 1/2 t. baking powder

Cream together with a mixer brown sugar, molasses, and butter in a bowl until light and fluffy.  Add each egg one at a time until combined.

Mix root beer and extract and set aside.

 

In another bowl sift together (or whisk) flour, salt, baking soda, and baking powder.

Add the dry ingredients and root beer mix to egg-butter-sugar mixture alternating each until all is combined. 

Scoop into baking cups 2/3 of the way full. 

Bake at 350 degrees for 15-20 minutes

Allow to cool in pan for 15 minutes then remove and cool on baking rack.  Ice and decorate.  Enjoy!

Mom's Sugar Cookies

I dug this old recipe out of the archives.  This is the sugar cookie recipe that my mom used to make for us.  I made some and man did it bring back memories of my mom in the kitchen.  I miss my mom.  She lives in a neighboring state but suffers with Parkinson's and no longer has the ability to eat or talk.  So I made these for her from the heart.  I'm passing down all my family recipes to my daughter and anyone else that wants to share them with their family.  Who knows some of the recipes on here might just become someone elses new family traditions.  Enjoy!

Mom's Sugar Cookies

Close-up (these are a crunchy cookie)

Mom's Sugar Cookies

1 c. margarine

1 c. powdered sugar

1c. sugar

1 c. oil

Cream above ingredients together until smooth.

2 large eggs

1 tsp. vanilla

Add to above mixture until combined

1 tsp. cream of tarter

1 tsp. salt

1 tsp. baking soda

4 c. flour

Sift ingredients together and add to above mixture gradually.  Chill over night or at least 4 hours.  Make one inch size balls and place on cookie sheet.  Using a glass dipped in sugar, press down the cookies slightly. 

Bake at 350 degrees for 12-15 minutes until edges are lightly brown.

*can be made soft by puting in a sealed container with a slice of bread.