Ingredients

The following ingredients have 12 Servings
  • 1 cup root beer soda
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1/2 tsp vanilla extract
  • 2 tsp root beer extract(also known as root beet concentrate)
  • 1 1/3 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of Salt

Instruction

  • Combine the soda and vinegar and let stand for a few minutes.
  • Add in the sugar and oil, whisking vigorously until slightly frothy.
  • Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don’t be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
  • Fill cupcake liners approximately 3/4 of the way to the top.
  • Bake at 350 F for about 18 – 22 minutes. makes 12 cupcakes