Reviewed: Nov. 1, 2009

Good cupcakes, we weren't crazy about the frosting, maybe next time I will try whipping cream.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 20, 2009

I did have to do a little bit of tweaking like some others did. I added root beer extract to the cake mix, about 3/4 teaspoon. And I used the freezer whip cream, I added about 1 teaspoon of vanilla extract to the whip cream to give it more of a root beer float foam flavor. My family loved it.

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Marsha

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Reviewed: Jul. 1, 2009

Best way to describe this recipe is bland and nothing special. It was one of 3 cakes I made to bring to a party. The other 2 everyone loved but this cake only had a few pieces gone by the end of the night. Saw a couple of those pieces in the garbage still on their plates. That says it all!

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Jun. 22, 2009

I made cupcakes with this recipe and took it to a Father's Day cookout. After reading the reviews, I decided to add the rootbeer concentrate (all I could find at the store. Is it the same as extract?)to the batter. The long mixing time made these light and airy. I also made the Cool Whip/vanilla pudding frosting and added a little rootbeer concentrate to that too. Crushed rootbeer barrels on top were great, but don't add them too early before serving because they kind of melt in the topping. I was told that I had to make these again.

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Lisa M

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 17, 2009

Because other reviewers had suggested adding root beer concentrate or extract, I planned to do that. However, as I was making the cake I discovered mine had dried up. I made the cake as the recipe states, but decided to alter the frosting. I used Cool Whipped Frosting and prepared it as directed. However, I took about 1/3 of the frosting and added 2 tsp. of root beer extract that I'd gone out and bought. I spread this evenly over the cake then topped it with the remainder of the frosting. This added the more intense root beer flavor that the cake needed, while still keeping the white "float" concept of the frosting, and the brown layer between the cake and white frosting looked nice. It worked so well I think I would do it the same way if I made the cake again. Nine people ate and loved the cake.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 8, 2009

I must preface my review by stating I did change the recipe out of necessity. However, I like that it shows how versatile the recipe is so I'm rating it anyway. I planned to make 1/2 a batch w/a box white cake mix, using the other 1/2 for Jello Shot cupcakes, so I made the mix according to box directions. Too late, i realized I was supposed to use root beer in place of water. I decided to go ahead and make them anyway, and simple subbed 3 tsps of root beer extract to a regularly prepared white box cake mix and it worked out great! I already had some butter cream frozen, so I simply used that (Butter Cream II from here) w/Root Beer Extract added for flavor. These are a nice change of pace from *regular* cupcakes and I'll DEF make again (I can't wait to make them in MUGS!). TY for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: May 17, 2009

I made this cake as submitted, and it was good, but made it again adding 2 tsp root beer concentrate, and it was AWESOME. I also made the topping with a container of coolwhip, a small box of vanilla pudding, a cup of milk, and 1 1/2 tsp vanilla. YUMMY!!!

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Karen

Cooking Level: Intermediate

Home Town: Milledgeville, Illinois, USA

Living In: Sterling, Illinois, USA

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Reviewed: Feb. 8, 2009

These are perfect with these changes...2 tsp root beer extract and I just used a plain cool whip frosting. This was just the right amount of root beer flavor and so it wasn't even needed in the topping. Thanks for the reviews...and of course thanks for submitting this recipe.

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Pamelabee

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Reviewed: Feb. 3, 2009

With some modifications this is a 5 star. I made cake as is, but added 1 1/2 tsp. root beer concentrate to the cake mix. I used heavy whipping cream instead of the boxed stuff and added powdered sugar, vanilla extract and root beer concentrate. Using fresh whipped cream is way better than the boxed stuff. The root beer tast is there but subtle. I used 2 9" round pans put the whipped cream in the middle and frosted the cake with it too.

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 12, 2009

I made this for my brother's birthday and he said this is now his Favorite cake! :D I bought root beer extract and FORGOT to put it in!! :) It was still great, but next time I am going to add it in because it was a subtle taste.

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Kym

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

These were unique. I'm definately going to make them again and use the root beer extract everyone else is talking about. I couldn't find it the day I needed it, but I will hunt it down for the next time. I made them for my 2 daughter's birthday party and everyone thought it was great that they were eating rootbeer cupcakes!!

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Nov. 10, 2008

As is, it's four stars. Only because it's not very root beer-y in flavor. The first time I saw this recipe was in a Supermoist cake recipe book and I made it according to recipe, even with the crushed root beer barrels on top. Today, when I made it, I added about a tsp. and a half of root beer flavoring concentrate and I made a Cool Whip Topping (1 container Cool Whip, 1 small box instant pudding, 1 c. milk and one tsp. of vanilla flavoring). This time, it was much more float-like and really incredible. Consider my changes if you decide to make this cake. This cake is a real crowd pleaser. The smell of this cake while it's baking is amazing.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 6, 2008

this cake was different and delicious. i made it for my dad's bday, he loves trying different things,and anything rootbeer. i kicked up the rootbeer flavor w/ some extract and it really helped.

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jamie

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 10, 2008

This was an easy and fun cup cakes to make.Make 2xs the amout for frosting and add the rootbeer exrtact to the cake. I used bitch beer and tasted great.

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colleen

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Reviewed: Dec. 16, 2007

Great recipe! I make twice as much icing. I took it to work and had to give everyone the recipe.

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Dan

Cooking Level: Intermediate

Home Town: Hillsboro, Wisconsin, USA

Living In: Onalaska, Wisconsin, USA

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Reviewed: Nov. 1, 2007

I Adore This CCCCAAAAKKKKEEEE!!!!

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Kandy Surgar Puff

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Reviewed: Oct. 1, 2007

awsome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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chefcourtney

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Reviewed: May 29, 2007

Tastes great! My family really enjoyed it.

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mybigcookbook.com

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Reviewed: Mar. 20, 2007

I made this for my son's kindergarten class for his birthday and they loved it. The teacher said it was the best rb float cake she had tasted yet. I did add the rb extract for additional flavor and it worked!

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