Root Beer Float Cupcakes

By Moogie

There's nothing quite like a frosty mug of creamy, real, old fashioned root beer. Now you can enjoy the same delicious flavor in the form of a cupcake. The batter bakes into a very moist texture. And the whipped frosting adds to the overall lightness.

Ingredients

• Ingredients for cupcake:
• 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 concentrate
• 1 & 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• Ingredients for Root Beer Whipped Cream Icing:
• 16 ounces of heavy whipping cream
• 2 teaspoons root beer concentrate
• 1/2 to 1 cup of confectionery sugar

Details

Servings 12
Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions for cupcake:
1. Preheat your oven to 350 degrees and line cupcake tins with paper.

2. Combine the root beer soda and vinegar and let stand for a few minutes.

3. Add in the sugar and oil, whisking vigorously until slightly frothy.

4. Integrate your extracts, and gently introduce the flour, along with the baking powder/soda, and salt. Be careful not to over mix.

5. Divide the batter evenly between the prepared tins. Fill liners approximately 3/4 of the way to the top. Bake for about 18-22 minutes. Very important to let the cupcakes cool completely before frosting.

Directions for Root Beer Frosting:
Whip cream to the soft peak stage. Add root beer concentrate and confectioners' sugar. Whip to stiff peaks. Pipe onto cooled cupcakes.