Root Float Cakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup root schnapps
• 1 1/2 cups old-fashioned style root (like a&w or dads)
• 2 teaspoons vanilla extract
• 2 cups dark brown sugar
• 1 cup butter
• 2 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups confectioners' sugar
• 1/3 cup root
• 3 tablespoons root schnapps (*)
• 3 tablespoons vegetable oil

Recipe

• 1 preheat oven to 350ºf.
• 2 in a bowl, mix together root schnapps, root , and vanilla extract. set aside.
• 3 in a separate bowl, cream together butter and sugar until light and fluffy.
• 4 add eggs, mix until smooth.
• 5 sift in flour, baking soda, baking powder and salt.
• 6 mix with hand mixer on low, while slowly pouring in root mixture.
• 7 mix until smooth and lump free.
• 8 pour into lined cupcake pan. (use foil cupcake liners to avoid leakage later.) fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. don't be tempted to use more than 24 cupcake cups.
• 9 bake for 15- 20 minutes, until golden brown and cake springs back when touched.
• 10 while cupcakes are baking, prepare your butter cream and root glaze. for glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
• 11 to assemble, start by letting cupcakes cool, still in the pan.
• 12 while still slightly warm, pour 1 tbs. of root schnapps over each cupcake. pour on slowly to allow schnapps ( or regular root for the kiddies) to soak inches.
• 13 once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
• 14 when the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. for an added touch, you can even place a root barrel candy on each one.