Difficulty: Easy
Ingredients
1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
1/4 cup butter melted
4 large eggs
Root Beer Glaze
2 cups confectioners' sugar
3-4 tbsp root beer
Directions
Preheat oven to 350°
For muffins; line muffin pan with muffin foils. For mason jars; spray nonstick butter flavored spray in the interior of jar.
In a large bowl, combine cake mix, pudding mix, root beer, vegetable oil, melted butter and eggs.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan, and bake for 18-20 minutes for muffins; 30-35 minutes for jars, or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.
Spoon glaze over cooled cakes. (mix sugar and root beer until smooth to create glaze).
Cook Note: If preparing in mason jars, fill only half of jar with the mixture. Place filled jars in a large roasting pan and fill up 1/4 of the way up the jars with boiling water (Bain Marie).
Serves 12 cupcakes or 6 jar cakes
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