Kiah's english assignment

In an attempt to excite Kiah about writing (you can stop chuckling now Jonna) we have decided to take a new approach. She will be choosing a recipe, making that recipe and writing a review of it. I hope that she will gain a few things from this. 1) a vast collection of tasty recipes, 2) a new found confidence in herself that she can do many things well and 3) find joy in writing. I know that is asking a lot of a simple task but if it works I am all for it. I hope I can continue with the weight loss and not have it turn into weight gain. So with out further ado here is Kiah's first public (of sorts) recipe and review.

Root Beer Cupcakes

½ cup butter, softened

1 cup packed brown sugar

2eggs

2 cup all purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 cup root beer

1-1/2 cups whipped topping

12 root beer barrel candies crushed

 

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350* for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.

Yields 1 dozen

This recipe comes from “Taste of home” magazine, fun food August 2010

 

The root beer cupcakes were very good but next time I think I would choose a different brand of root beer. Maybe A&W. I would also change the frosting from whipped topping to a more traditional vanilla butter cream and sprinkle the crushed candies on top instead of mixing them in.  This cupcake tasted very similar to a spice cake. That took us by surprise.

Enjoy, Kiah