Cupcakes: Soda Fountain Cupcakes

By NicoleS

These soda fountain cupcakes are actually root beer cupcakes topped with cream soda frosting and a chocolate malt ball. I found that just the smell of them made people smile.

Ingredients

• Cream Soda Frosting:
• 1 C rootbeer soda
• 1 t apple cider vinegar
• 3/4 C sugar
• 1/3 C canola oil
• 1/2 t vanilla extract (could possibly increase vanilla extract)
• 2 t rootbeer extract (could possibly reduce rootbeer extract)
• 1 1/3 C flour
• 3/4 t baking soda
• 1/2 t baking powder
• Pinch of Salt
• 1 (8 ounce) package cream cheese
• 1/4 C butter
• 4 C powdered sugar
• 1.5 t cream soda extract (I used 1 t vanilla and 1/2 teaspoon root beer extract)

Details

Servings 14
Adapted from cupcakeproject.com

Preparation

Step 1

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. Batter will be thin.

Fill cupcake liners approximately 3/4 of the way to the top. I got 14 out of one batch.

Bake at 350 F for about 18 - 22 minutes. Mine were done at 18 minutes.

Cream Soda Frosting Instructions (Note: could possible reduce frosting recipe in half):
Beat cream cheese and butter.
Add powdered sugar until the consistency is right.
Add extract.

Topping:
Top the whole thing with a chocolate malt ball just to complete the soda fountain experience.