Gluten Free Rootbeer Float Cupcakes

Gluten-free Rootbeer Float Cupcakes | The Baking Beauties

The second order of business today… gluten free Rootbeer Float Cupcakes. Oh, yum! A while back I went meandering in a grocery store in the U.S., and saw this Rootbeer extract. Hmm…intriguing. We don’t have that in Canada. So, I bought it and made cupcakes. Delicious, moist, rootbeer flavoured cupcakes. Mmm…

Gluten Free Rootbeer Float Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Reminiscent of the rootbeer floats you had as a kid, these Rootbeer Float Cupcakes are sure to bring back some great memories.
Ingredients
Rootbeer Cupcakes
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon rootbeer extract
  • 6 tablespoons canola oil
  • 1/2 cup white rice flour
  • 1/3 cup plus 1 Tbsp tapioca starch
  • 1/3 cup potato starch
  • 1/4 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
Rootbeet Float Buttercream
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups confectioners' (icing) sugar
  • pinch of salt
  • 2 teaspoons vanilla
  • 1/4 teaspoon rootbeer extract
  • 2-3 tablespoons milk or cream
Instructions
Rootbeer Cupcakes
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. In a small mixing bowl, whisk to combine the wet ingredients. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients. Create a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir to create a smooth batter.
  4. Spoon batter into prepared muffin tin. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to stand for 5 minutes before transferring cupcakes to a wire rack. Allow to cool completely before frosting. Store in an airtight container. The flavour increases by the the second day.
Rootbeer Float Buttercream
  1. In a stand mixer fitted with a paddle attachment, beat the butter until fluffy. Add 1 1/2 cups of the confectioners' sugar, salt, vanilla and rootbeer extract. Beat until smooth.
  2. Add the remaining 1 1/2 cups of confectioners' sugar and continue to beat. Add 2 Tbsp of milk or cream, and beat the buttercream until light and fluffy. Add 1 more Tbsp of milk or cream if necessary, to get the consistency that you desire.
  3. Frost cupcakes with a knife or a pastry bag fitted with a large piping tip.

 

Gluten-free Rootbeer Float Cupcakes | The Baking Beauties

Comments

  1. says

    Oh those cupcakes look soooo good. I love root beer. I wonder if Watkins still sells RB Extract? I guess I will have to check it out because I really want one of those cupcakes!
    Thanks for sharing
    Laureen

  2. Heidi says

    Oh man…we JUST got back from our annual weekend across the border. Will have to wait for a whole year to try these! Sounds amazing.

  3. Alice says

    Can you use root beer , the beverage in place of the extract? Is there any ohter substitution possible?

    • says

      No, using rootbeer will not give you enough of the flavour, the rootbeer extract is very concentrated, a little goes a long way. I’ve also seen Lorann candy flavouring, which could be used in place of the rootbeer concentrate as well. HTH

Trackbacks

  1. […] Gluten Free Rootbeer Float Cupcakes | The Baking Beauties 2 eggs; 1/3 cup buttermilk; 1 tsp vanilla; 1 tsp rootbeer extract; 6 Tbsp canola oil; 1/2 cup white rice flour; 1/3 cup plus 1 Tbsp tapioca starch; 1/3 cup potato starch; 1/4 tsp xanthan gum; 3/4 cup granulated sugar 1/2 tsp salt […]

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