Root Beer Float Cupcakes

Ever since I made the Strawberry Lemonade Cupcakes several weeks ago, I have wanted to continue making different "summer drink" cupcakes.  I guess we could call this a "Mission" that I've given myself!   The first thing that comes to my mind when I think of summer drinks is a Root Beer Float.  I just love the combination of the vanilla and root beer.  Can anyone argue with me?  Nope! Didn't think so!  Anyhow.... I have been on this so-called mission to make Root Beer Float Cupcakes for a month now.  Oh. my. goodness!  I have thrown so many icky cupcakes (one in particular sticks in my mind and refuses to leave... ick!) into my garbage can, knowing good and well that my chickens wouldn't even be interested!  I never knew it would be so difficult to make a successful root beer cupcake.  But I have to admit I had made it even more difficult on myself because I chose to try to make it without eggs, considering I have been building up the idea in my head for so long and I have been yearning to eat one of them! And I'm allergic. to. eggs!  I really didn't want a gut ache, so this was one more mission to conquer! An eggless root beer cupcake!  Well.... my friends, I think I did alright!  Finally, on my fourth attempt, I'm pretty happy with the outcome! I actually really like them. quite alot, really.  This is what I came up with: a moist & eggless root beer flavored cupcake filled and frosted with a sweet vanilla bean buttercream frosting and drizzled with a root beer glaze.

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Are you enticed?

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Mission Accomplished!

Root Beer Float Cupcakes

From Cupboard to Cupboard

printable recipe

• 2 cups root beer soda
• 2 teaspoon apple cider vinegar
• 1 1/2 cups granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 teaspoons root beer extract
• 2 3/4 cup all purpose flour (add 2 Tbsp for high altitude)
• 2 teaspoons baking soda
• 1 teaspoon baking powder

Vanilla Bean Buttercream

From Cupboard to Cupboard

• 2 cups butter, softened
• 2 pounds powdered sugar
• 3-4 teaspoon milk
• 1 dash salt
• 1 Tablespoon vanilla bean paste

Root Beer Glaze

From Cupboard to Cupboard

• 1/3 cup powdered sugar
• 1/2 teaspoon root beer extract
• 2 teaspoon milk

For cupcakes: Preheat oven to 350. Prepare 24 muffin cups, using paper liners of your choice; set aside. In a large mixing bowl, combine soda and vinegar and let sit for 2 minutes. Add sugar, oil, & extracts. In a separate bowl, sift together flour, baking soda & baking powder. Add dry ingredients to liquid ingredients and mix until well blended. Fill paper liners 3/4 full, using an ice cream scoop. Batter is runnier, but bakes up moist. Bake 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes in pan on a wire rack, then transfer cupcakes directly to wire rack to cool completely.

For Vanilla Bean Buttercream filling/frosting:
In a mixing bowl, cream butter until fluffy. Add powdered sugar and combine. Dissolve salt in milk and add to butter mixture. Add vanilla bean paste. Using a Wilton #230 tip on pastry bag, insert tip into center of cupcake and fill cupcake. Then using a Wilton #2D tip, pipe frosting on top using a circular motion starting at the outside edge. Set cupcakes aside.

For glaze: Combine 1/3 cup powdered sugar, root beer extract and milk. Whisk until combined. Drizzle over frosted cupcakes. Sprinkle with white sanding sugar to resemble the foam on the top of a root beer float.

Can serve at room temperature or keep in a freezer or fridge for a cold treat.

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Happy Cooking!

Teauna



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