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RootBeer Float Cupcakes




Source of Recipe


Mary Dillon


List of Ingredients




1 cup root beer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. root beer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt

Frosting:
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbl. vanilla soymilk
2 tsp. vanilla extract

Recipe



Preheat your oven to 350F and line a dozen cupcake tins with papers.

Combine the soda and vinegar and let stand for a few minutes.
Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be 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 topping with frosting.

Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soy milk and extract, and combine thoroughly.