¼ cup butter ¾ cup vanilla ice cream ½ teaspoon vanilla 4 cup powdered sugar
Must-have equipment:
Insulated cooler with ice packs
Root Beer Float Cupcakes:
Prepare as directed through Step 2, except spoon batter into twenty-four 2 1/2-inch muffin cups lined with paper bake cups, filling each two-thirds to three-fourths full. Bake for 15 to 17 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; cool completely on wire racks. Frost as directed. Transfer cupcakes to a storage container; cover and chill overnight.* Tote and serve as directed. Makes 24 cupcakes.
