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Rootbeer Float Cupcakes Recipe

Ingredients

How to make it

  • 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 ingredients for the ganache 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.

Reviews & Comments 3

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  • christines 16 years ago
    This is a perfect recipe for my daughter's class. Every week they have a letter of the week and tie a recipe in with it. This will be perfect for "R" week! Thanks
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  • cakelady 16 years ago
    I love vegan recipes! Thank you. Can't wait to see more.
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    " It was excellent "
    jo_jo_ba ate it and said...
    I wish I could find root beet extract here, but only online alas!
    Was this review helpful? Yes Flag

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