Butter Beer Cupcakes

Butter Beer Cupcakes

(Yields 24)

So yes... I am slightly obsessed right now and I thought that our two sons should be able to enjoy something as delicious as this!

What you need;

Mixing Bowl

Measuring Cups

Spoon

Cupcake Holder

Cupcake Pan

Rolling Pin

Ingredients;

1 Box of Better Crocker Gluten Free Cake Mix

1 cup Vess Cream Soda

3 Eggs

1/2 cup of Earth Balance Soy Free Butter

Pretzels

Chocolate

Circus Peanuts

Pre-heat oven to 350

Icing -

1/2 cup of Earth Balance Soy Free Butter

3 tbsp. Vess Cream Soda

3 cups Powdered Sugar

2-3 tbsp. Butterscotch Topping (I used icecream topping)

Instructions;

1. Add cake mix, cream soda, eggs and butter to mixing bowl until smooth.

2. Fill cupcake cups halfway full.

3. Cook cupcakes until the tops are just spongy and pop right back up.

4. Set to cool.

5. Make icing - Beat butter and cream soda until smooth, then add powdered sugar. When completely blended add butterscotch. Blend for about two minutes. Put in your refridgerator to cool.

6. Roll out circus peanuts and cut in half. Slice three lines (for broom)

7. Dip 24 pretzels in chocolate and let stand until cooled and hardened.

8. Once ready to 'dress' cupcakes, add icing and 'broomsticks' to decorate!

~ Enjoy ~