For infused cupcakes, cut a small opening in the tip of Shot Top. Place cut opening in root beer and squeeze top to fill. Insert cut end into iced cupcake. When ready to eat, squeeze top of Shot Top again to infuse cake with root beer.
Makes about 2 dozen cupcakes.
Nonalcholic Substitution: Substitute nonalcoholic root beer in the cake and Shot Top infusers.