Root Beer Float Cupcakes

By carmen-2

Ingredients

• 2 2/3 cups flour
• 2 cups sugar
• 1/4 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon root beer extract
• 2/3 cup oil
• 2 teaspoons vinegar
• 2 cups water

Details

Servings 24
Adapted from abeautifulmess.com

Preparation

Step 1

In a bowl whisk together the dry ingredients (the first 5 listed above). In another bowl stir together the wet ingredients (the last 4 listed above). Pour the wet ingredients in with the dry and stir until just combined and nearly no lumps remain. This batter will be quite liquid. Pour the batter into prepared cupcake pans so that each cup is 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick insert in a cupcake comes out clean.

Root Beer Butter cream Frosting, makes 2 1/2 cups

Whip together the softened butter and extract until well combined and almost fluffy. Begin incorporating the powdered sugar, 1/2 cup at a time, mixing in between. If you find the frosting gets too thick add a little cream. Pipe onto cooled cupcakes.