Rootbeer Float Cupcakes

** Recipe from My Sweet Gems **

* 1/2 c. unsalted butter, room temperature
* 2/3 c. sugar
* 3 lg. eggs
* 2 1/2 tsp. root beer concentrate
* 1 1/2 c. all purpose flour
* 1 1/2 tsp. baking powder
* 1/4 tsp. salt
* 1/4 c. milk

Heat oven to 350 & line 12 muffin cups with paper liners. In the bowl of your mixer, or with a hand mixer, beat butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each one.   Beat in the root beer concentrate.  In a separate bowl, whisk together flour, baking powder, & salt.  With mixer on low, alternately add flour mixture & milk, in three additions, beginning and ending with the flour. Scrape down sides of the bowl as needed.  Evenly fill muffin cups with batter & bake about 18-20 min. or until nicely browned and toothpick comes out clean. Remove from oven & place on wire rack to cool. Frost cupcakes once completely cooled.

Cream Filling:
* 3 Tbl. Flour
* 1/2 c. milk
* 1/2 c. butter
* 1/2 c. sugar
* 1 tsp. vanilla extract, or other flavor if you wish.

Whisk together flour & milk. Heat in a small sauce pan on medium heat.  Whisk continuously until starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.  Lumps, are ok.  Place mixture in a mesh strainer & stir with a rubber spatula to push it through.
Mixture should be nice & smooth, almost like pudding before it’s set.  Put mixture in fridge & let  cool completely. In an electric stand mixer, using the whisk attachment, beat butter & sugar for 1-2 min, until well combined & fluffy. While beating, add in the thickened milk mixture & vanilla. Beat to combine & scrape down sides.  Beat on med-high for 7-8 minutes.

Root Beer Glaze:
* 2 Tbl. powdered sugar
* 1/8 tsp. root beer concentrate
* Milk to your likeness
Just mix all together and drizzle on your cupcakes

Buttercream Frosting:

* 1/2 c. solid vegetable shortening
* 1/2 c. butter or margarine, softened
* 1 tsp. clear vanilla extract
* 4 c. sifted powdered sugar (approximately 1 lb.)
* 2 Tbl. milk
Makes: About 3 cups of icing.

In large bowl, cream shortening & butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides & bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 Tbl. light corn syrup, water or milk.  For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 c. shortening for butter & add 1/2 tsp. No-Color Butter Flavor. Add up to 4 Tbl. light corn syrup, water or milk to thin for icing cakes.