Root Beer Float Cupcakes

During Brett and Amy's visit, Amy came across a recipe for Root Beer Float Cupcakes online. The recipe caught her attention due to Brett's taste for root beer. We decided to make a memory of it and make a batch of the cupcakes. We settled on the recipe below. We bought the root beer at Frostop Drive Inn in Huntington. They make their own root beer and it is the best we've ever had. Unfortunately we had a hard time finding the root beer extract at the local grocery store. The cupcakes were still amazing, but lacked much of the root beer flavor. I went hunting for the extract immediately after their visit and bought some for the next time. I can't wait to make these again!




Batter:
1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch of Salt

Chocolate Ganache:
5 Ounces Dark Chocolate, Chopped
1/4 Cup Plain Soy milk
1 Tablespoon Maple Syrup

Vanilla Frosting:
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soy milk
2 Teaspoons Vanilla Extract

DIRECTIONS:
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.

In a large bowl, 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. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.

With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soy milk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.

Yield: 12 Cupcakes

Pictures by Amy Boleski
Learn more about this recipe, the author, and buy My Sweet Vegan, by Hannah Kaminsky