|Root Beer Cupcake!|
I used most of a yellow cake mix (there were two partial packages in the pantry that needed using up - they totalled about 3/4 of a full cake mix). Instead of water, I used milk for the liquid. Duck eggs replaced chicken eggs (they are bigger and richer, ideal for baking). Then I added about 1.5 teaspoons root beer concentrate to the batter. After the cupcakes were baked and cooled, I frosted them with extra-vanilla-y buttercream frosting (homemade).
How do they taste? Rather like a root beer float! But cake-y! Definitely yummy. This "recipe" is a keeper!