Simpler Living Blog

Behind the Scenes At Lehmans: A Sweet 16!

Lehman's
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Andi Williams joined Lehman’s merchant group just over two months ago, but she’s already served up a great treat for Country Life! She shared photos of the cupcakes she served from her son’s 16th birthday party: root beer floats and popcorn were featured.

After a trip to Lehman’s in Kidron, I was set to make root beer float cupcakes. I started with this recipe from a favorite baking site, which calls for TWO CUPS of root beer–it makes a rich, fudgy, tasty cupcake.

Lehman’s has a wide selection of root beers to choose from. I chose to make the cupcakes using Dad’s Root Beer and supplemented with Homebrew Root Beer Soda Pop Base.

I added 1 teaspoon of our Homebrew Soda Pop Root Beer Extract to the cake and 1 teaspoon to the topping. For the ‘ice cream’ on top of the cupcake, I made a heavily flavored vanilla butter cream.

This was a stiff butter cream. After topping with the root beer dream whip frosting, I used my small cookie scoop to put a scoop of the vanilla butter cream.

Then, I cut a straw in half, and popped it into the cupcake to decorate. I had a HAPPY 16 year old!

Behind the Scenes At Lehmans: A Sweet 16!

Author: Lehman's

Ingredients

1 package Dream Whip
1 (4-serving size) instant vanilla pudding mix
1 1/2 cups milk
1 teaspoon root beer extract
1 1/2 sticks butter
Approximately 3 cups powdered sugar
2 1/2 teaspoons vanilla extract
1 box vanilla cake mix
2 teaspoons butter flavoring
2 tablespoons cornbread mix
Remaining half of the Dream Whip frosting
1 teaspoon butter flavoring
3/4 bag mini marshmallows
A few drops yellow food coloring
1/2 teaspoon butter flavoring
1/3 cup white melting chocolate or white chocolate chips

Directions

Combine the Dream Whip, vanilla pudding mix, milk, and root beer extract.
Mix according to the Dream Whip package directions until fluffy.
Spread or pipe onto cooled cupcakes.
Beat the butter until smooth.
Gradually add the powdered sugar.
Add the vanilla extract.
Beat until stiff and creamy.
Use a small cookie scoop to form scoop-shaped portions.
Place a scoop on top of each frosted cupcake.
Insert a halved straw for decoration if desired.
Prepare the cake mix according to package directions.
Add the butter flavoring and cornbread mix.
Mix until combined.
Bake as cupcakes according to package directions.
Cool completely before frosting.
Add the butter flavoring to the prepared Dream Whip frosting.
Mix until combined.
Frost the cooled cupcakes.
Place the marshmallows in a bowl.
Add the yellow food coloring and butter flavoring.
Shake or stir gently to coat the marshmallows unevenly.
Spread the marshmallows on a cookie sheet.
Allow them to dry.
Melt the white chocolate.
Use the melted chocolate to stick 3 marshmallows together into clusters.
Allow the clusters to set.
Place 4 to 5 marshmallow clusters on top of each frosted cupcake.
Use a slightly softened vanilla buttercream if needed to secure the popcorn clusters in place.