Root Beet Cupcakes

 This post first appeared on my other blog in 2013, but since I no longer maintain that one, I'm reposting some of my favorites here!

I just love fun flavored cakes and cupcakes, don’t you?

I have a friend whose children always request off the wall cake flavors.  It is so much fun to research and experiment to find the perfect flavor combination!

Today’s cake flavor is root beer!  These cupcakes are so yummy and they’re dairy free, so they’re perfect for people with special diets!

Root Beer Cake {Dairy Free}

Inspired by Will Cook forSmiles

2 cups root beer, divided

1 cup water

1 (dairy free) white cake mix

7 oz canola oil (3/4 cup + 2 tbsp)

4 eggs

1 cup all purpose flour

½ cup brown sugar

1 tsp baking powder

½ tsp almond extract

½ tsp vanilla extract

Place 1 cup of the root beer into a small saucepan over medium heat.  Simmer until the root beer has reduced to about 2 tablespoons.  Set aside to cool.

Preheat the oven to 325 degrees F and line desired pans with parchment paper and spray with non stick spray (or line muffin tins with paper liners).

Place all of the ingredients, including the reduced root beer syrup, into the bowl of a stand mixer.  Mix on low until combined.  Then turn to medium and mix until smooth.

Pour the batter into the prepared pans.

Bake cupcakes for 25-28 minutes, 6-inch pans for 35-40 or 8-inch pans for 45-50 minutes.

Move to wire racks.  Cool for 10-15 minutes, then invert and cool completely.

Cream Soda Buttercream

1 cup Crisco vegetable shortening

4 cups (1 lb) powdered sugar

1 tbsp meringue powder

Dash of salt

4-6 tbsp cream soda

Root Beer Syrup (see above)

Place the Crisco, powdered sugar, meringue powder, salt and cream soda in the bowl of a stand mixer.  Mix on medium low until smooth and combined, 2-3 minutes.

Load into a piping bag for cupcakes or frost the Root Beer Cake.

Drizzle with additional Root Beer syrup, if desired.