Root Beer Float Cupcakes

Had a wonderful day today! It was Martin Luther King's birthday, so no work! Nice. Bernie had to work and I had the house to myself. Well, sort of. More on that in another post. Made Root Beer Float Cupcakes. I have been getting caught up in the cupcake craze. From baking them to decorating my cards and scrapbook pages with them, they are everywhere. Did a Google search for Root Beer Float cupcake recipes and found several to try. Found the Root Beer Concentrate I needed at HyVee and tested them out today. They turned out pretty good!

The one missing of course is the one I tried!
I decorated them, just like the other bloggers, with little cut straws. I used Cream Cheese Frosting, but think next time I will use just Vanilla. The Cream Cheese frosting kind of took on a stronger flavor and left the root beer taste in the background.

Here is the recipe I used:

Root Beer Float Cupcakes
(from Bittersweet)
yields 12 cupcakes
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 *(if you use root beer concentrate then only use 1 teaspoon)

1 1/3 Cups Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

Pinch of Salt
Preheat your oven to 350
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 your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix.
Fill cupcake liners approximately 3/4 full. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
Bake for about 18 – 22 minutes.

I found several other recipes and I might try another one, but this one was really tasty!