Emile A. Zatarain, Sr. started Zatarain's, what is now the nation's leading maker of New Orleans-Style food products, in 1889 with a little product called root beer extract. Shortly after he obtained his first product trademark on the root beer extract, he began producing other items such as mustards, pickled vegetables and extracts. The more products he produced the greater the love and demand for even more. Zatarain's has a long standing reputation for producing the most authentic of New Orleans Style food products, and now with over 200 products, you should have a little bit of Zatarain's in every meal!
Taking it back to their very first product, Root Beer Extract, you can put a little Zatarain's in your dessert!
Root Beer Cupcakes
- Makes: 24 servings
- Serving Size: 1 cupcake
- Yeild: 24 (2-1/2 inch) cupcakes
- Prep: 45 mins
- Stand: 30 min
- Bake: 350F 15 mins to 17 mins
- Cool: 45 mins
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 tablespoon root beer extract
- 1/2 teaspoon vanilla
- 1 1/4 cups root beer
- 1 recipe Float Frosting
- 24 root beer-flavor hard candies (optional)
- 12 colorful straws, cut in half (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
- 1/4 cup butter
- 3/4 cup vanilla ice cream
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
1. Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.