|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.
*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.
*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.
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!