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Root Beer Float Cupcakes

Have two desserts in one with a root beer vanilla cake topped with a swirl of fluffy brown sugar meringue frosting.


  • Cupcakes
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of root beer of your choice
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons Molasses
  • 20 maraschino cherries to decorate
  • Meringue Frosting
  • 8 egg whites (room temperature)
  • 2 cups brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartare (can use freshly squeezed lemon juice in it's place)
  • Molasses to paint on the inside of the bag


  1. Meringue Frosting
  2. Place about an inch of water to a medium sized pot and bring it to the boil.
  3. Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
  4. Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
  5. This frosting can be refrigerated and stored in an airtight container for up to 3 days but is best when used right away.
  6. Cupcakes
  7. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  8. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  9. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  10. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  11. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  12. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  13. To prepare piping bag fit the end with a Wilton 1 M piping tip. Twist the end and sit in a tall glass. Use a paint brush or the end of a skewer or teaspoon to paint lines of molasses. Fill bag with Swiss meringue and pipe a swirl of frosting on top. Finish with a cherry on top.