Root Beer Float Cupcakes
This recipe is a delicious fun way to eat healthy and possibly Share just how great vegan food can actually be. Treat yourself and thos you love to this Cholesterol free cruelty free dessert.
Ingredients:
1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Frosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract
Directions:
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 the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
Distributing the batter 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 topping with frosting.
Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
Apply to cupcakes and eat up!
This recipe is a delicious fun way to eat healthy and possibly Share just how great vegan food can actually be. Treat yourself and thos you love to this Cholesterol free cruelty free dessert.
Ingredients:
1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Frosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract
Directions:
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 the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
Distributing the batter 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 topping with frosting.
Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
Apply to cupcakes and eat up!
