School’s out for summer and we’re making Root Beer Float Cupcakes with Swiss Meringue Buttercream. My excitement level is nearing that of a teenager on the last day of school! The tastes of root beer, ice cream, and vanilla all rolled into a cupcake? Purely delicious. Kristen at Dine and Dish uses applesauce to keep the cupcakes nice and moist. She has also adapted this Swiss Meringue Buttercream to be extra creamy, resembling the melted ice cream and root beer mixture at the end of the glass. So grab your friends, head down to the pool, and enjoy your Root Beer Float Cupcake. It’s summertime!
Photo by: Dine and Dish