I hope you’re ready to talk cupcakes.

Because that’s what’s happening today… and then for the next few days after that.

There will be cupcakes with surprises inside and cupcakes with creepy things on top.

We’ll even use a few different cupcakes as a way to use up some of that Halloween candy we’re sure to have lying around on November 1st.

Today we won’t be doing any of that though.

Today is for cupcakes that are easy and quick.

Cupcakes that only require two ingredients, a little mixing, and a dollop of whipped cream or vanilla frosting on top.

I’m partial to the whipped cream on top of these cupcakes. It really makes them taste as close to an actual root beer float as they’re ever going to but if you prefer to use canned frosting, go for it! Just make sure it’s vanilla flavored.

As I always say, if you’re opposed to convenience foods like boxed cake mixes, look away now.

Root Beer Float Cupcakes:

1 box white cake mix

1 can of your favorite root beer

1. Lightly grease your muffin tin or fill with paper liners.

2. Dump your cake mix into a big bowl.

3. Add a can of root beer.

4. Mix until there are no lumps.

5. Fill your muffin tin about 3/4 of the way with the cake batter

6. Bake at the temperature printed on the box of cake mix until the tops of the cupcakes spring back when you touch them.

7. Let the cupcakes cool completely and then frost with whipped cream or vanilla frosting.

To make whipped cream:

Whip about a cup of heavy cream with half of a teaspoon of vanilla. Once it has stiffened a bit, slowly pour in a couple tablespoons of sugar and continue whisking until the sugar is dissolved and the cream is stiff enough to pipe or frost the cupcakes with.

You can leave the cupcakes just as they are at this point or top with Halloween colored candies. I used Sixlets.

Tags: Halloween