Mini Root Beer Float Cupcakes

With so much excitement going on, I haven't created a true "Gourmet Mom-on-the-Go" treat in awhile--Let's get back to what I do best!
Today we whipped up some super easy
Mini Root Beer Float Cupcakes

I don't drink, but I LOVE shot glasses! I use them for all kinds of things! I've used them for Pomegranate Soup, Sweet Potato Sorbet, use them to serve shots of bisque as an appetizer, put veggie sticks in them & serve on an elegant platter, you name it!

Votive holders work well, too. They're cheap (lots of places have them for 25 cents) and look elegant. They were perfect for these little sweet treats!
Mini Root Beer Float Cupcakes
Makes 32
1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!
Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory--the kids loved it!:)
Cut creme roulee wafers in half.
Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.
Wouldn't these be just adorable too for a summer picnic or end-of-the-year school party?!

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