Root Beer Float Cupcakes


Pre-heat oven 350 degrees
Line cupcake tins

In mixing bowl
Add 1 white cake mix
2 eggs (room temp.)
1/4 cup veggie oil
1-1/4 cups root beer
1-1/4 tsp root beer extract
Mix on low for 30 seconds,scrape sides and continue mixing on medium for 4 minutes
Fill liners with 1/4 cup batter and bake 16-21 minutes
Cool in tins for ten minutes move to racks and cool completely

In mixing bowl
Mix 1 package instant vanilla pudding with 1 cup milk
Add 1 tub of cool whip
Place in fridge for 5-10 minutes to let set

Frost and decorate with a straw and root beer barrel


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