1 cup flour
1 cup sugar
6 tablespoons butter, at room temperature
1 cup milk
2 teaspoon baking powder
1/2 teaspoon salt
2 egg, at room temperature
2 tablespoons root beer extract
vanilla ice cream

1. Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan.

2. Whisk together the root beer extract and milk. Set aside.

3. In a large bowl, cream the butter and sugar. Add the egg, mix thoroughly.

4. Add flour, baking powder and salt to the butter mixture.

5. Pour the milk into rest of the batter and beat until well combined.

6. Fill each well 2/3 of the way full.

7. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.

8. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before topping with a scoop of vanilla ice cream right before serving.

9. Eat immediately.