Cooking with root beer makes everyone think these are fun.  And once you taste them, you’ll see they’re delicious as well.

½ cup margarine, softened
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup root bear
1 (8.8 ounce) can non-dairy whipped topping

Preheat oven to 350 degrees. Cream together margarine and brown sugar. Beat in eggs. Combine all dry ingredients and add to mixture on low speed alternating with the root beer. Begin and end with the dry ingredients. Fill paper-lined muffin cups 2/3 full and bake for 20 minutes. Cool for 10 minutes in pan; remove to wire rack to cool completely. Spray whipped cream on top of each cup cake and refrigerate.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!