6.03.2017

Root Beer Float Cupcakes {dairy + gluten free}

One of my favorite summertime treats as a kid was a root beer float. I finally was able to share my love of them with my little guy a couple of years ago (I hadn't really thought of doing it sooner) and he loved it. Now he asks for them all the time.



We still save them mostly for special occasions, but I was in the mood for a new cupcake flavor and decided Root Beer Float Cupcakes would be perfect! These are a favorite and are requested almost as often as the drinks are around here! 

Root Beer Float Cupcakes {dairy + gluten free}

Makes 12-16 cupcakes

Cupcakes:
1 package gluten-free vanilla cake mix
1/2 cup Root Beer
2 eggs or egg replacer equivalent
1/4 cup oil
1 Tbsp apple cider vinegar
1/4 cup melted dairy-free white chocolate, cooled to room temperature

Frosting:
4 cups powdered sugar
1 cup shortening
2-4 Tbsp Root Beer (or water)
2 tsp Root Beer flavor
pinch of salt

Preheat oven to 350 degrees. Line a cupcake pan with foil or paper liners.

In a large bowl, combine the Root Beer, oil, eggs or egg replacer, and apple cider vinegar. Add the vanilla cake mix and mix until just combined. Fold in melted dairy-free white chocolate. Scoop the batter into the cupcake liners, filling each two-thirds full. 

Lower oven temperature to 325 degrees and bake cupcakes for 25 minutes, or until tops are just beginning to turn lightly golden. Carefully remove pan from oven and allow to cool 5 minutes. Gently remove the cupcakes from the pan and allow to cool completely on a wire rack.

To make the frosting, combine the powdered sugar and shortening in a medium bowl. Using an electric mixer with a whisk attachment, begin mixing on low speed and gradually add the Root Beer, one tablespoon at a time until the mixture begins to form a thick frosting consistency. Increase mixer speed to medium and add the Root Beer flavor and pinch of salt. 


If the mixture is too thick you can add slightly more Root Beer or water until it reaches desired consistency. If it is too thin, add more powdered sugar, 1/4 cup at a time. Once the mixture reaches a "buttercream frosting" consistency, turn mixer speed to high and beat for 3-5 minutes until light and fluffy.

Transfer the frosting to a piping bag fitted with a large tip and frost the cooled cupcakes. Add sprinkles immediately, if desired. I like the white pearlescent sprinkles that are reminiscent of bubbles for a fun touch.

Store extra cupcakes in an airtight container in the refrigerator for up to a week. You can also freeze them and thaw in the fridge overnight before serving.



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Some of my favorite ingredients/items to use for this recipe: 

                     
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