Root Beer Float Cupcakes

By ctozzi

Ingredients

• 1 cup rootbeer soda (non-diet)
• 1 teaspoon apple cider vinegar
• 3/4 cup sugar
• 1/3 cup canola oil
• 1/2 teaspoon vanilla extract
• 2 teaspoons root beer extract (or 1/2 teaspoon root beer concentrate)
• 1 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt

Preparation

Step 1

Preheat oven to 350°F.
Combine root beer soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking until slightly frothy. Mix in the extracts, and slowly add the flour, baking powder, baking soda, and salt. Do not over mix. Fill cupcake liners approximately ¾ full. Bake for 18 o 22 minutes. Cool.
Frost with Vanilla Frosting as follows:
Beat 1 pkg (8 oz) softened cream cheese and ¼ cup softened butter until well blended. Add 4 cups powdered sugar and mix until creamy. Add 1½ teaspoon vanilla. Frost cupcakes using a piping bag with a large ¾-inch round open tip.