Root Beer Cupcakes
with Bourbon Vanilla Cream Buttercream

Instructions

Bourbon Vanilla Cream

1. In a small pot, bring the bourbon to a boil over medium-high heat. You will immediately smell the alcohol begin to burn off.
2. Allow the bourbon to to boil/simmer until it has reduced by ⅔ to ⅓ cup.
3. While the bourbon is simmering, split the vanilla bean and scrape the seeds out.
4. After the bourbon has reduced, add the heavy cream and vanilla bean & seeds then whisk together.
5. Reduce heat to low and bring to a very light simmer for 2 minutes. If the cream bubbles up over the sides, remove from the stove and reduce heat more. You want a very gentle bubble/simmer.
6. Remove from heat and cool in the pan until it reaches room temperature.
7. Strain out the vanilla bean pod and store in refrigerator. Use cold.

Root Beer Syrup

1. In a medium pot, bring the root beer to a boil over medium high heat.
2. Allow to boil/simmer for about 30 minutes or until it reduces by ⅔. Stir occasionally.
3. You should have about 1 cup of root beer syrup remaining.
4. Cool to room temperature.
5. Use immediately after cooled or store in refrigerator until ready to use. If you cooled it, bring to room temperature before using.

Root Beer Cupcakes

1. Preheat oven to 350 F degrees and line cupcake pan with liners.
2. In the bowl of your stand mixer, cream together the butter and sugar for 3-5 minutes or until the sugar lightens in color.
3. While the butter & sugar are creaming, whisk together the flour, baking powder and salt. Measure out the root beer syrup and milk.
4. Add the egg to the butter/sugar and beat for 1 minute. Scrape the sides of the bowl, add the vanilla and beat for 30 seconds.
5. Add the flour mixture in three parts. In between each addition, add the root beer syrup and then the milk.
6. Divide the batter evenly among the 12 liners.
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Allow to cool in pan for 3 minutes before removing to a wire rack to cool completely.
9. Once cooled, poke 6-7 holes in the top of each cupcake with a toothpick. Drizzle 1 tablespoon root beer syrup over the top of each cupcake. Allow to soak into the cake before frosting.

Bourbon Vanilla Cream Buttercream

1. In the bowl of your stand mixer, cream the butter until smooth.
2. Add the powdered sugar one cup at a time and mix until incorporated after each addition.
3. Add the bourbon and ¼ cup of Bourbon Vanilla Cream. Beat until smooth.
4. Mix in the salt.
5. Add up to ¼ cup more Bourbon Vanilla Cream until you reach your desired consistency.
6. Beat on high for 4-5 minutes or until the frosting has become fluffy and light. Let frosting rest for 2-3 minutes.
7. Frost cupcakes using a large round zip to create one dollop on top of the cake. (You can watch THIS VIDEO to see me deomstrate the technique. Decorate with any brown or chocolate candies or sprinkles.