I developed these cupcakes for my daughter’s first birthday and transported them using dry ice. Be careful not to freeze them solid!
—MINDY CARSWELL WALKER, MI
PREP: 10 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 24 SERVINGS
1package butter recipe golden cake mix (regular size)
4teaspoons root beer concentrate, divided
1carton (12 ounces) frozen whipped topping, thawed Vanilla ice cream
1. Prepare and bake the cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing batter. Remove to wire racks to cool completely.
2. In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over the cupcakes. Serve with ice cream.
NOTE This recipe was tested with McCormick root beer concentrate.