Thursday, October 17, 2013

Vegan Root Beer Float Cupcakes with Homemade Root Beer Candy

Vegan Root Beer Float Cupcakes with Homemade Root Beer Candy
Cupcakes are VERY popular right now...and why not? They are tasty cup of yumminess and the perfect size for travel. I love to make them and change up the flavors, you don't want to get bored do you? I don't think you can get bored with any kind of cupcake but its nice to change it up. This recipe is not only changing up the usual cupcake but puts a twist of that classics diner drink and dessert. It shows you how to make a cupcake differently and think outside the box. It would be perfect for diner inspired dinners like burgers and fries. Pairs perfectly with the homemade vegan vanilla buttercream. The whole cupcake is like your were enjoying a big delish ice cream treat, but no glass. Make these the next time you want to change up your routine and I will guarantee you will not be disappointed. Don't forget to share the candy that comes along side it, plenty of this "float" to go around, enjoy!

Vegan Root Beer Float Cupcakes with Homemade Root Beer Candy

Yields: 14 to 16 cupcakes

3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon fine salt
1 cup plain vegan milk (Almond or flax)
1 cup vegan organic root beer
1 Tablespoon root beer extract
1 teaspoon white vinegar
1/2 cup Vegan butter or shortening, at room temperature
1 cups sugar
1/3 cup brown sugar (light or dark)
1 teaspoon vanilla extract

Vegan Vanilla Buttercream Frosting
-1/2 cup vegan butter 
-3 cups powdered sugar
- 5 to 6 Tablespoons vegan milk (almond), check consitance and if you want add another TBSP
-1 Tablespoon vanilla extract

Root Beer Candy
1 cup sugar
1/2 cup light corn syrup
2 Tablespoons root bear extract
1 teaspoon vegan butter or margarine
1 teaspoon real vanilla extract

*Decoration: I found old style diner straws and cut each straw into 4ths. This helps the cupcakes resemble that classic float look.



Heat Oven to 350 Degrees

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, cream the Vegan butter and sugars on high speed until light, approximately 5 minutes. Add the extracts and mix well. 

Measure out the vegan milk, root beer, and add vinegar.

On low speed, add the flour mixture and the wet mixture mixture alternately one at a time, beginning with the wet mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.

Pour the batter into the prepared cupcake baking pans (3/4 the way full) with cupcake wrapper and bake in the center of the oven for 30 to 35 minutes, or until a toothpick comes out clean and cake springs back.

*I know I've said this before, but using a hinged 1/2 cup measure ice cream scoop will help evenly distribute the cupcakes and make for a consistent cupcake.

Cool to room temperature before frosting and decorating.

*Take the cupcakes out of baking pan as soon as you can so cupcakes don't over cook, CAREFULLY!


In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar and salt, mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the vegan milk and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides and bottom of the bowl


Grease a cookie sheet. Combine sugar and corn syrup in a 2 quart glass mixing bowl (mix to combine the two).

Microwave on high 4 minutes. CAREFULLY remove from microwave and stir in butter & extracts.

Microwave for 2 more minutes.

Once the minutes are up remove from microwave and pour onto greased cookie sheet and spread to desired thickens. Cool completely and when cool, break into pieces for the decoration. You can use a hammer or pick up the whole piece and drop back onto the cookie sheet. It doesn't have to be perfect, you just need pieces for each cupcake.


When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with as much frosting as desired. In my case I piped them with a decorating safe piping bake and fat tip fitted in place and piped a good amount on each. Either way with a piping bag or knife they will turn out fantastic and delish. Once frosted, top each cupcake with a broken off piece of root beer candy and a straw piece. Serve as a perfect dessert after a diner themed dinner. Store in a container in a cool dry place and/or in the fridge for longer storing. Enjoy!


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