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XS® Root beer Float with Vanilla Bean Icing

Root beer cupcake

This recipe was inspired by my love of root beer floats and the taste of the XS Rootbeer. The XS Rootbeer Blast is an old-time spin of this soda-inspired flavor! XS, ® Rootbeer Blast is an AMWAY™ exclusive energy drink and delivers a blast of energy in a sugar-free flavor explosion. 

Things You Will Need

o   1 Stand Mixer here is the one I use, you also Get 20% off the Pro 600 Series 6 Quart Bowl Lift Stand Mixer. Use code MAYISSAVE at checkout. Or use a handheld will work but this batter takes some time to mix so your arm may get tired.

o   1 1 cup measuring cup

o   1 3/4 measuring cup

o   1 1/2 measuring cup

o   1 teaspoon

o   1 tablespoon

o   2 one-cup liquid measuring cups

o   2 mixing bowls, one for wet and one for dry ingredients.

o   sifter

o   ice cream scooper

o   2 spatulas

o   piping bag

o   2m icing tip

The Ingredients

o   2 3/4 Cup of cake flour

o   3/4 cup Dutch-process Cocoa Powder

o   2 Cups Sugar

o   1 Tbsp Baking Powder

o   1/2 tsp Salt

o   1 cup Unsalted Butter (2 Sticks)

o   1 Can of XS® Rootbeer Blast

o   4 large Eggs

o   2 Egg Whites

o   2 tsp Vanilla Extract

Putting the Ingredients Together

When making any cake it is very important to put the ingredients together properly and all your ingredients are room temperature, or you could end up with a cake that doesn’t mix well or ends up not tasting as it should.

Step 1

Measure out all your ingredients and Preheat your oven to 350°

When measuring out the flour I like to use a tablespoon to move the flour from the bag to the measuring cup then leveling it off with an offset spatula or knife. I do the same thing with the cocoa powder.

Step 2

Mixing the dry ingredients

Sift the flour and cocoa powder together. I always sift the flour twice, I think it makes a better texture. On the second sift I add the baking powder and salt and sift it into my mixing bowl. Add sugar to the flour mixture and set aside.

Step 3

Mixing the wet ingredients.

Make sure all your wet ingredients are at room temperature. Mix in a separate bowl the XS® Rootbeer Blast, eggs and vanilla extract.

Step 4

mixing it all up.

Add butter to the flour mixture. I like to cut the butter into small patties so that it mixes into the flour mixture faster and clumps less.

After butter and flour are thoroughly mixed add the XS-egg mixture 1/3 at a time.

First Third of the XS-egg mix

Let the first third mix for 2 minutes taking a spatula and scraping down the sides and bottom halfway through. Start slowly so you don’t splash the XS-egg mix out the mixer.

Second Third of XS-egg mix

Mix once again for 2 minutes and scrape with your spatula halfway through. The mix will be lighter and much easier to scrape the sides.

The last third of the XS-egg mix

The last 2 minutes stopping one last time to scrape the sides of the bowl.


Your Oven should be 350° by now If your oven is to hot the cupcake will get dry or burn if its not hot enough then the cupcake will take longer to bake or may not be cooked all the way.

Place on center rack

Baking for 15 minutes. If cupcakes are done the cupcake should bounce back when you lightly push on top or you can insert a toothpick into one and if it comes out clean they’re done.

Place the cupcake on a cooling rack and let cool. I always take them out about a min after they come out of the oven. Then I let them cool the rest of the way while I make the icing.

The Icing


2 sticks unsalted butter

2lb powdered sugar

4Tbls Milk or heavy whipping cream

½ Vanilla bean


Cut the Vanilla bean down the middle and run the knife down the center to get all the beans out.  Add ½ cup milk or heavy whipping cream and all the vanilla bean into a souse pan and warm on medium heat until it starts to boil. Let cool to cool faster you can place a small bowl in a bigger bowl of ice and pour the milk into the smaller bowl.

In mixing bowl place 2 sticks of softened butter and mix till creamy.

Add one cup of powdered sugar and mix slowly

Add 2 tsp espresso and 3tbls of milk mixing on low

Add remaining powdered sugar and continue to mix till combined.

Test the icing for consistency. I put a small amount of icing on a spatula then tap it with one finger and look for a peak to form. If it’s too thick I add remaining milk. Remember you can always add but you can’t take out.

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