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
Yield:
12 cupcakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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
- Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
- In a small mixing bowl, whisk to combine the wet ingredients. Set aside.
- 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.
- 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
- 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.
- 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.
- Frost cupcakes with a knife or a pastry bag fitted with a large piping tip.
Cindy says
Oh why must you taunt me so?? These look heavenly!
Laureen 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
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.
Angie Halten says
What an original flavor idea!
Aryn says
Hi Jeanine….Can I use brown rice flour instead if white rice? Or does it really matter? Thanks 🙂
Jeanine Friesen says
Hi Aryn! I think you could use either flour without a problem. 🙂
Alice says
Can you use root beer , the beverage in place of the extract? Is there any ohter substitution possible?
Jeanine Friesen 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
Janet says
Baking one as I write. Found some extract in the baking drawer and since I seemed to have time while waiting for my soup stock to finish I whippedup your recipe and decided to make in a bundt pan. I don’t have nearly enough icing sugar for this so I will settle for a glazed doughnut style I think the cake will speak for itself and wont need too much decoration. Thank you for posting this recipe smells Devine.