vegan root beer float cupcakes
recipe from bittersweet blog! I came across this recipe, and then remembered my friend heidi had attempted some rootbeer cupcakes when I went over to her house once. they were good, but we all agreed that they didn’t taste too strong on the rootbeer flavor. I thought that this recipe might work better, considering it calls for rootbeer extract. I ordered some root beer extract online from Zatarains, and when it arrived yesterday, i got busy. First, we tried to make some homemade rootbeer (which is what the extract is for, in the first place). I followed the instructions on the bottle, and it turned out ok, but was a bit flat. I think that’s because I added the sugar last, which it fizzed really big each time i added some (hello, 11th grade chemistry class). I did some research and I think I’ve figured out why mine was flat. I skipped a step (or moreso, didn’t know about it; step #3, here). I also used club soda hoping to acheive the right fizziness, which the recipe called for ’sparkling water’… but it seems like the website that talks about fermentation says that most poeple use boiling water, and then ferment it to make the carbonation. interesting. not bad, but it was no IBC.
Second, I tried these cupcakes. They turned out well, but I was still a bit dissapointed. STILL not rootbeer-y enough for my taste. and since it wasnt really strong on the root beer taste, they just arent appetizing to me. I mean, root beer cupcake. c’mon. I think maybe they would be better if I started with a vanilla cupcake base that was way strong on the vanilla, and then doubled the amount of RB extract I use. a vanilla cupcake with a hint of root beer sounds good; or perhaps, vanilla cupcakes with root beer buttercream? I might try a second attempt. I do have two bottles of extract now :P
vegan root beer cakes
1 Cup Rootbeer Soda (be careful! Not all root beers are vegan, since some contain honey.)
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt
Preheat your oven to 350 degrees and line a dozen cupcake tins with papers. 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, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 18 - 22 minutes. Allow them to cool completely before proceeding to the ganache.
Ganache (nuke in the microwave for about a minute)
5 Oz. Dark Chocolate (vegan)
1/4 Cup Soymilk
1 Tablespoon Maple Syrup
Frosting
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Vanilla Soymilk
2 Teaspoons Vanilla Extract
