Root Beer Float Cupcakes

My.Sweet.Vegan's picture

Oct. 04, 2011

When I was but a wee tot, and my parents still exercised the authority to regulate my intake of sweets, I remember the harshest restrictions were placed upon soda. It was only once a year, on New Years Eve that I would be allowed a glass of the bubbly drink. If I was really lucky, I might even get to add a scoop of ice cream and some chocolate syrup to make an ice cream float. These delicious childhood memories were the inspiration for this cup-cake recipe. The root beer flavor is infused into the cake, which is topped with a more grown-up chocolate ganache, and vanilla frosting reminiscent of that cool scoop of ice cream. Playful but still more mature than the original concoction, children and adults alike will be delighted by this twist on a classic dessert!


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
Salt 1 Pinch
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

This recipe is excerpted from My Sweet Vegan written by Hannah Kaminsky. To purchase the book visit To learn about the author, visit her personal award-winning blog Bittersweet.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 7376Calories from Fat 4225

 % Daily Value*

Total Fat 477 g733.8%

Saturated Fat 94 g470%

Trans Fat 0 g


Sodium 1650 mg68.75%

Total Carbohydrates 765 g255%

Dietary Fiber 13 g52%

Sugars 588 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet