Cupcake 12 - Root Beer Cupcakes

I have a friend who consumed gallons of root beer while pregnant with her first child. For 9 months it was her beverage of choice. She had the baby and never drank another root beer. She doesn't dislike root beer, its just not top of mind when thirsty, I feel the same way. Not sure where the inspiration for root beer cupcakes came from. Maybe the random bottle of unopened root beer extract I had on the shelf?

I layered the root beer - soda, extract and crushed hard candies in the cupcakes, hoping to showcase the distinct flavor, it was still mild. The frosting, however, had a nice root beer flavor. And after looking at the photos, I should have used a different tip on my pastry bag, the frosting looks a little like root beer poo. Maybe I spent too much time at the vet today!

Cupcakes
2 1/2 c cake flour
2 1/2 t baking powder
1 t salt
1 c good quality root beer
1 t root beer extract
1 1/2 c sugar
1 c butter, room temperature
4 eggs, room temperature
3/4 c finely crushed root beer candies

Preheat oven to 350. Line 2 cupcake pans with 24 liners. Sift flour, baking powder and salt into bowl, set aside. Mix root beer and extract, set aside. Beat butter and sugar in bowl of standing mixer until light and fluffy, add eggs one at time, beating until incorporated. Add flour mixture 1/3 at a time alternating with root beer. Mix well, scraping down sides of bowl. Gently fold in root beer candies, mix until combined. Fill each cupcake well 2/3 full of batter, bake 16-18 minutes.

Frosting
1 c butter, room temperature
4 1/2 c shifted confectioners sugar
2 T cream
1 T + 1 t root beer extract

Beat butter until fluffy, add confectioners sugar in batches, beating well. Add cream and extract beat 4 minutes until light and fluffy. This mad "just enough" frosting for 24 cupcakes, if you like a more generous frosting you may want to increase quantities. And consider a different tip for piping frosting, one that looks less like poo.