1 C root beer soda
1 t apple cider vinegar
3/4 C sugar
1/3 C canola oil
1/2 t vanilla extract
2 t root beer extract(also known as root beet concentrate)
1 1/3 C flour
3/4 t baking soda
1/2 t baking powder
Pinch of Salt
1.Combine the soda and vinegar and let stand for a few minutes.
2.Add in the sugar and oil, whisking vigorously until slightly frothy.
3.Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't worry how runny the batter is. It is the consistency of thin pancake batter)
4.Fill cupcake liners approximately 3/4 of the way to the top.
5.Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
1. Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
2. Frost the cooled cupcakes and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.)