Root beer float cupcakes

These cupcakes are worth making simply because you will probably have to go to a brewing shop to get cupcake ingredients (grocery stores rarely carry root beer extract). If you have a sense of humor, telling people you are going to a brewing shop for baking supplies will probably make your day. It sure made mine.




I am not going to type the recipe because it is posted here. It won ninth place in Vegan.com's "Top 10 Recipes, 2008." The recipe can also be found in My Sweet Vegan.

The only thing I changed from the original recipe was that I used carob in the ganache rather than chocolate. I'm allergic to chocolate. The ganache was delicious though!

Unfortunately, their frosting recipe wasn't as good as I wanted it to be. I think it could have used a little more soy milk. Just a tiny bit! Or maybe this recipe would have been good with a cream cheese frosting? I'm not sure. I will experiment next time.

I gave the cupcakes to basically everyone on the top floor of my apartment complex, plus their friends. Everyone liked them. I liked them too, and I was impressed that the tops weren't stiff, like so many vegan cupcakes. Mmm, their texture was excellent.

By the way, root beer extract has the best smell out of pretty much everything on the planet. Perhaps I will use it for perfume.






By the way, I made that plate in my ceramics class last summer. Ain't it sweet?