Root Beer Filled and a Sweet Cava

Hi fall. You are my favorite season of all. Year after year I am learning this more and more. I think I’m just destined to be a forever school-attendee, treating fall as a season of change and new opportunities. Summer is tough for routine, it’s spontaneous long weekends and lazy days in the sun. Fall is the perfect balance for me– Oregon Duck and Green Bay Packers football games, seasonal beers, chunky sweaters and boots…BUT also, signing up for long-distance runs, setting new professional goals for the year and figuring out ways to give back to the community as the holiday season gets closer.

Root Beer is not fall specific. It’s a delicious beverage that goes with most things, reminds me of my childhood and loomed large as a cupcake challenge. I subbed it in for the majority of the dairy that the recipe called for, only adding a hint of heavy whipping cream in addition to the regular butter. I thought extensively about flavors that could complement the sweet and sassy sarsaparilla root. Brown sugar, cinnamon, salt (surprisingly) and a hint of cocoa came up to bat. To be clear– these are not root beer float cupcakes (disclaimer so that I can make them at a later date), but I thought it would be fun to hollow out the cupcakes and fill with a sweet and fizzy frosting, emulating the foam of root beer. Mmmhmm.

FullSizeRender-1 FullSizeRender FullSizeRender-2

Recipe (Makes 12):

  • 2 cups baking flour
  • 1 1/2 cups white granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp baking soda
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • 3 tbsp cocoa
  • 2 large eggs
  • 1/2 cup melted butter
  • 1/2 cup root beer
  • 1 tbsp heavy whipping cream
  • 1 tbsp root beer extract
  • 1 tbsp vanilla extract


  • 16 oz confectioners sugar
  • 1/2 cup melted butter
  • 1/4 cup root beer
  • straws for garnish

Preheat oven to 350 degrees and line cupcake tin. Combine cupcake ingredients, first dry and then fold in eggs and wet ingredients. Root beer will fizz, don’t fret. Fill cupcake liners and bake 17 minutes. Beat frosting ingredients until smooth and whipped. After cupcakes have cooled, hollow out using an ice cream scoop. Fill with frosting and garnish with straws. Limit self to three, tops.


Ah, Poema Cava. You are a true gift from Spain. I know I call you sweet in my title, but that was more your disposition than your palate. What really got me about you was a little bit of spice. This made you perfect for these cupcakes, and perfect for fall. On days when I don’t want a Pumpkin beer, you are my choice for the season. The Poema Cava also offers hints of peaches, toasted bread and pears. I’ve had it with Fig Salads, Caprese inspired dishes and Thai pastas– hasn’t failed yet. Also a total steal at less than $13 at your local Whole Foods. Big win.

Hope everyone has a wonderful week.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s