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

,

11 Responses to Gluten Free Rootbeer Float Cupcakes

  1. Cindy August 29, 2011 at 10:28 am #

    Oh why must you taunt me so?? These look heavenly!

  2. Natalia August 30, 2011 at 11:52 am #

    uhhmm yummmyy … gluten free a+ :)

  3. Laureen August 30, 2011 at 3:23 pm #

    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

  4. Heidi August 30, 2011 at 5:22 pm #

    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.

  5. Angie Halten September 1, 2011 at 12:04 am #

    What an original flavor idea!

  6. Aryn April 12, 2013 at 1:45 pm #

    Hi Jeanine….Can I use brown rice flour instead if white rice? Or does it really matter? Thanks :-)

    • Jeanine Friesen April 24, 2013 at 1:00 pm #

      Hi Aryn! I think you could use either flour without a problem. :)

  7. Alice July 2, 2013 at 1:50 pm #

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

    • Jeanine Friesen July 4, 2013 at 1:41 pm #

      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/Pingbacks

  1. Sugar Free Root Beer - September 7, 2011

    [...] 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 [...]

  2. Fox in the Kitchen – #FollowFriday – @hallieklecker and @bakingbeauties - October 14, 2011

    [...] Gluten Free Rootbeer Float Cupcakes [...]

Leave a Reply

Rate this recipe:  

© 2008-2014 The Baking Beauties All Rights Reserved -- Copyright notice by Blog Copyright