Root Beer Float Cupcake Recipe!

RootBeer Float Cupcakes

1 Cup Rootbeer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt

Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
Combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 18 – 22 minutes. Allow them to cool completely before proceeding to the ganache.

Ganache

5 Oz. Dark Chocolate
1/4 Cup Soymilk
1 Tablespoon Maple Syrup

Combine the above in a microwave-safe container and nuke for about a minute. Stir thoroughly even if it doesn’t look completely melted – It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn. Drizzle ganache in squiggles over the tops of the cupcakes. [You'll probably have plenty of left over ganache, but is that a particularly bad thing?] Allow ganache squiggles to fully cool and dry before preparing the frosting.

Frosting

1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Vanilla Soymilk
2 Teaspoons Vanilla Extract

Throw room temperature shortening into your mixer, and beat thoroughly until creamed. Add in sugar and start on a low speed so as not to spray powder everywhere. Incorporate soymilk and extract, and combine thoroughly. Apply to cupcakes as desired. Wax nostalgic about childhood memories.

Source: http://bittersweetblog.wordpress.com/2007/02/24/float-away/

Root Beer Float Cupcakes

 

Ingredients

• 1 Cup Rootbeer Soda (non-diet)
• 1 Teaspoon Apple Cider Vinegar
• 3/4 Cup Sugar
• 1/3 Cup Canola Oil (Didn’t have canola I used corn oil)
• 1/2 Teaspoon Vanilla Extract
• 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use 1/2 teaspoon)(Candy’s Note: I did not follow this for me it wasn’t enough I used nearly 3 TSP)
• 1 1/3 Cups Flour
• 3/4 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• Pinch of Salt

Instructions

1. Preheat your oven to 350
2. Combine root beer soda and vinegar and let stand for a few minutes.
3. Add in the sugar and oil, whisking until slightly frothy.
4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt.  Careful not to over mix.
5. Fill cupcake liners approximately 3/4 full.
6. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
7. Bake for about 18 – 22 minutes.

Source: Serendipity Mommy
http://serendipitymommy.com/cooking/root-beer-float-cupcakes/