More Great Recipes: Cupcakes | Dessert

Rootbeer Float Cupcakes


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Serves | Prep Time | Cook Time

Ingredients

1 Cup Rootbeer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt

Ganache:
5 Oz. Dark Chocolate
1/4 Cup Soymilk
1 Tablespoon Maple Syrup

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


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


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. 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 proceeding to the ganache.


Combine all of the ganache ingredients in a microwave-safe container and nuke for about a minute. Stir thoroughly even if it doesn’t look completely melted - It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn. Drizzle ganache in squiggles over the tops of the cupcakes. [You’ll probably have plenty of left over ganache, but is that a particularly bad thing?] Allow ganache squiggles to fully cool and dry before preparing the frosting.


Finally, for the frosting, throw room temperature shortening into your mixer, and beat thoroughly until creamed. Add in sugar and start on a low speed so as not to spray powder everywhere. Incorporate soymilk and extract, and combine thoroughly. Apply to cupcakes as desired. Wax nostalgic about childhood memories.


Pairs Well With


Notes

The newest incarnation of my beloved rootbeer float is now embodied by ever-popular cupcake, albeit much more animal-friendly than the original. A drizzle of ganache provides a bite reminiscent of a hot fudge ribbon, topped by a sweet dollop of vanilla frosting to take the place of melting, messy ice cream. In my opinion, this baby’s got everything you could ever want from this previously juvenile delight, and you don’t even need a straw on hand to enjoy it.

Admittedly, there is a bit more labor involved than the simple soda-and-ice cream float had demanded, but be patient; It’s completely worth it.

[This recipe and many others can be found on my blog at http://www.bittersweetblog.wordpress.com, and look out for my upcoming cookbook, My Sweet Vegan, available soon!

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