Root Beer Cupcake

The highlight of this large sumptuous cupcake is the root beer, or rootbier, which is added to the dough, and to icing and its light spicy flavor perfectly complements the tastes of chocolate, spice and caramel notes of brown sugar in the composition of the cupcake. In addition to taste, rutbir also adds splendor to baking, and the cake is very moist and mouth-watering. The dough is easy to beat and bake. The finished cupcake is also soaked with a small amount of root beer. And when it cools completely, apply the glaze. Bakery products It turns out beautiful and original, suitable for special cases. Share with friends: Time: 2 hours. Difficulty: medium Servings: 8-10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 110 gr. butter + extra to grease form
• 2 tbsp. flour + optional to sprinkle the mold
• 2.5 tbsp. root beer
• 1 tbsp. cocoa powder
• 55 gr. dark chocolate chopped
• 1 tbsp. granulated sugar
• 0.5 tbsp. brown sugar
• 1 and 1/4 tsp soda
• 0.5 tsp ground allspice
• 1 tsp salt + pinch optional
• 3 large eggs whipped
• 2.5 tbsp. powdered sugar
• 1 tsp vanilla extract

Recipes with similar ingredients: butter, flour varieties, root beer, cocoa, bitter chocolate, sugar, sugar brown, allspice, eggs, icing sugar, vanilla extract

Recipe preparation:

1. Preheat the oven to 160 ° C. Lubricate with butter and sprinkle flour with a round cake pan of 12 tbsp. with hole in the center. Shake out excess flour.
2. In a large saucepan over medium heat, heat 2 tbsp. beer cocoa powder, chocolate and 110 gr. butter until butter will melt. Add white and brown sugar and whisk until it is will dissolve. Remove from heat and cool.
3. Mix in a bowl 2 tbsp. flour, baking soda, allspice and 1 tsp. salt. Beat eggs into the beer mixture, then gently mix the dry ingredients (the dough will be a little lumpy).
4. Pour the dough into the prepared pan and bake until the toothpick inserted in the cupcake will not come out clean, from 55 minutes to 1 hours, turning the mold on the other side in the middle of baking. Rearrange the finished cupcake in the form on the wire rack. Gently pierce cupcake in several places with a skewer and pour it 1/4 tbsp. beer cool in shape for 20 minutes, then put on a plate and let cool completely.

5. Meanwhile, prepare the icing:

   In a bowl, mix the remaining 1/4 tbsp. root beer, a pinch of salt, icing sugar and vanilla until smooth. Pour icing cupcake.