Root Beer Cupcakes with Vanilla Ice Cream Frosting

Today, of course, is the greatest day of the year.  The day I was born.

And so to celebrate, I thought I would share this fun little cupcake recipe.  All the flavors of a rootbeer float without all the melty-mess.  Just kidding, I'm not celebrating with cupcakes (I am a pie girl).  I am celebrating by taking the kids to swim class and then the grocery store.  Be jealous.  

Rootbeer Cupcakes with Vanilla Ice Cream Frosting

Makes 24 cupcakes

2 3/4 flour

1/4 cup cocoa powder

2 tsp baking powder

1/2 tsp salt

2 cups sugar

1 cup butter, softened

4 eggs

2 TB root beer extract

1 tsp vanilla extract

2/3 cup milk

Frosting:

1/3 cup vanilla bean ice cream

2 1/2 sticks butter, softened

4 cups powdered confectioners sugar (or more or less depending on desired consistency)

2 tsp vanilla extract

1/4 tsp salt

Cherries for garnish

1.  Heat oven to 350.  Prep 24 muffin tins with liners or grease and flour. In a medium bowl, sift flour, cocoa, salt, and baking powder, set aside.  

2.  Using an electric mixer, cream the butter and sugar until fluffy.  Add the eggs, 1 at a time, beating to mix well between each addition.  Mix in rootbeer and vanilla extracts.  Add 1/3 of the flour mixture, and mix until just barely blended.  Stir in 1/2 the milk.  Add another 1/3 of flour mix, again stirring until just barely incorporated, then repeat with the last of the milk and then flour mix.  Portion into each of the muffin cups (I like to use an ice cream scoop).  Bake until a toothpick comes out clean, 20-24 minutes.  Set aside to cool.

3.  While cakes are cooling, make the frosting.  In a large mixing bowl, melt the vanilla ice cream.  Beat the melted ice cream with the butter, powdered sugar, salt, and vanilla extract until creamy and fluffy.  To make thicker frosting, add more powdered sugar.  To thin the consistency, add milk.

4.  Top each cupcake with frosting and a cherry for garnish.