Root Beer Float Cupcakes
|Root beer soda||1 Cup (16 tbs)|
|Apple cider vinegar||1 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Canola oil/Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Root beer extract||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Dark chocolate||5 Ounce, chopped|
|Plain soymilk||1⁄4 Cup (4 tbs)|
|Maple syrup||1 Tablespoon|
|Vegetable shortening||1 Cup (16 tbs)|
|Confectioners' sugar||3 Cup (48 tbs)|
|Plain soymilk||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.
In a large bowl, 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. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.
With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soymilk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.
Yield: 12 Cupcakes