Reminiscent of the rootbeer floats you had as a kid, these Rootbeer Float Cupcakes are sure to bring back some great memories.
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
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.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/08/gluten-free-rootbeer-float-cupcakes.html