Ginger Root Beer Float Cupcake
Makes 12 cupcakes
1 cup root beer
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 1/4 tsp root beer concentrate
1 1/3 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground ginger*
1/4 tsp salt
Preheat oven to 350°F and line cupcake tin with paper liners.
In a large bowl, combine root beer and vinegar and let stand for a few minutes. Add sugar and oil, then whisk until mixture is slightly frothy. Pour in vanilla extract and root beer concentrate and whisk until combined.
In a medium bowl, mix together flour with baking soda, baking powder, ground ginger and salt. Pour into root beer mixture and whisk until ingredients are just combined.
Fill prepared cupcake tin by pouring 1/4 cup batter into each liner (until 3/4 full). Bake for 15 minutes, or until cupcakes spring back lightly when touched and/or tester comes out clean.
*You can omit the ginger if you prefer a plain root beer cupcake, but it’s really good!
News 10 website, Sacramento, Calif