Mini Root Beer Float Cupcakes

If you like root beer floats...you will just adore these.  How cute are these root beer float cuppies, and clearly served in these glasses for the full effect.  Learn how to make them on Gourmet Mom on-the-Go.  Happy Baking!

Mini Root Beer Float Cupcakes
Makes 32

Ingredients:
1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses

Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory, the kids loved it!:)

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.