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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Root Beer Float Cupcakes

    Vegan Root Beer Float Cupcakes

    11
    By Alisa Fleming on August 6, 2016 Dairy Free Desserts, Dairy-Free Recipes

    There are so many strange food holidays, but I must admit that National Root Beer Float Day, which is today, holds a special place in my heart. Because it was almost ten years ago that these vegan root beer float cupcakes began a special friendship.

    Vegan Root Beer Float Cupcakes Recipe

    Something about the photos and the concept lured me in. They were so whimsical and creative, the very opposite of my persona. I began following the blogger who created them and was compelled to reach out. Mutual respect and admiration led to a joint project, the production of a vegan dessert cookbook that was quite successful. These vegan root beer float cupcakes were of course a star recipe within that first title.

    The idea of continuing in publishing was a bit daunting for me at that time. Nevertheless, I supported her in the pursuit of other cookbooks, and she’s also gone on to become an amazing food photographer. That very talented woman and beautiful spirit is Hannah Kaminsky. You can see her work here, on Bittersweet, or in one of her other books, like Easy As Vegan Pie, Vegan Desserts, and Vegan à la Mode.

    Over the years, this recipe has become buried in our thousands of posts, but today, I’m giving it a refresh. It’s time to raise a glass, or a cupcake, to National Root Beer Float Day and a wonderful friendship.

    According to Hannah, “This recipe has become a classic.  People usually try it out of curiosity, wondering if the cupcakes will actually taste like a root beer float. But once they take that first bite, their hooked!”

    For the most part, these vegan root beer float cupcakes are made with everyday ingredients. However, you may be a little intimidated by the root beer extract. Fortunately, even McCormick makes one, and I’ve seen it at a couple mainstream grocers. But if you can’t find it locally, you can get a bottle with your next order online. Trust me, they’re worth it!

    Vegan Root Beer Float Cupcakes Recipe (dairy-free, egg-free, nut-free and delicious!)

    Special Diet Notes: Vegan Root Beer Float Cupcakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Vegan Root Beer Float Cupcakes
     
    Print
    Prep time
    30 mins
    Cook time
    20 mins
    Total time
    50 mins
     
    Author: Hannah Kaminsky
    Serves: 12 cupcakes
    Ingredients
    Root Beer Float Cupcakes
    • 1 cup root beer
    • 1 teaspoon apple cider vinegar or white vinegar
    • ¾ cup sugar
    • ⅓ cup non-GMO canola oil (or your baking oil of choice)
    • ½ teaspoon vanilla extract
    • 2 teaspoons root beer extract
    • 1⅓ cups flour
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • Pinch of salt
    Chocolate Ganache
    • 5 ounces dairy-free dark chocolate
    • ¼ cup dairy-free milk beverage
    • 1 tablespoon maple syrup
    Vanilla Frosting
    • 1 cup non-hydrogenated shortening
    • 3 cups confectioner’s sugar
    • 2 tablespoons vanilla dairy-free milk beverage
    • 2 teaspoons vanilla extract
    Instructions
    Root Beer Float Cupcakes
    1. Preheat your oven to 350ºF and line a dozen cupcake tins with papers.
    2. 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, baking soda, and salt, being careful not to over mix.
    3. Distributing the batter evenly between the prepared tins, fill the cupcake liners approximately ¾ of the way to the top.
    4. Bake for 18 to 22 minutes, or until a toothpick inserted into a cupcake yields no crumbs.
    5. Allow the cupcakes to cool completely before proceeding to the ganache.
    Chocolate Ganache
    1. Combine all ingredients in a bowl and microwave on HIGH for about 1 minute. Stir thoroughly even if it doesn’t look completely melted - It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn.
    2. Drizzle the ganache in squiggles over the tops of the cupcakes. (You’ll probably have plenty of left over ganache, but is that a particularly bad thing?) Allow the ganache squiggles to fully cool and dry before preparing the frosting.
    Vanilla Frosting
    1. Throw room temperature shortening into your mixer, and beat thoroughly until creamed.
    2. Add in the sugar and start on a low speed so as not to spray powder everywhere. Incorporate the milk beverage and extract, and combine thoroughly.
    3. Apply the frosting to the cupcakes as desired. Wax nostalgic about childhood memories.
    3.5.3208

    More Sweet Recipes from Hannah Kaminsky

    Strawberry Love Muffins

    Strawberry Love Muffins - Vegan Strawberry Muffins Recipe that's sweet, simple, and naturally dairy-free, egg-free, nut-free, and soy-free.

    Vegan Cashew Crème Pear Tart

    Mini Vegan Cheesecakes

    Mini Vegan Cheesecakes Recipe (soy-free and gluten-free optional) - easy, decadent treats for sharing.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    11 Comments

    1. Lisa on February 7, 2020 10:01 pm

      These are delicious. I have made them several times. I like to use a small cookie scoop to make the icing look like a tiny dip of vanilla ice cream.

      Reply
      • Alisa Fleming on February 8, 2020 9:27 am

        That’s such a cute idea! Thank you Lisa!

        Reply
    2. Pingback: Aug 6- National Root Beer Float Day – Vegan Food Days

    3. Pingback: Un-Beet-able Dairy-Free Red Velvet Cupcakes Recipe

    4. Normand Burhans on August 31, 2016 8:57 am

      Thanks for the inspiration! We had root beer floats for dessert last night, and they were delicious. I had forgotten about the crunchy bits until I read through the comments here and sure enough, that was the best part! I used Boylan root beer, which is sweetened with cane sugar and tastes amazingly great. Thank you for stopping by! We love to share wholesome and delicious recipes, perfect for home cooked family meals.

      Reply
    5. Sarah-A Whisk and Two Wands on August 15, 2016 3:04 pm

      These sound AMAZING! I haven’t had a root beer cupcake in years since making one for Harry Potter something or another. I’m not a pop drinker but there is something about root beer! We are even up north at my parents next to a classic original A&W how perfect, we will have to try to whip these up this week!

      Reply
      • Alisa Fleming on August 15, 2016 3:19 pm

        I hear you Sarah! I’ve never been into pop either, but there is just something about root beer.

        Reply
    6. Ruth on August 14, 2016 11:52 am

      Could I use Truvia instead of regular sugar to make these delicious looking cupcakes with coconut milk?

      Reply
      • Alisa Fleming on August 15, 2016 3:19 pm

        I’m not an expert with baking with sugar alternatives, but I would assume so Ruth.

        Reply
    7. Scott on May 8, 2013 12:38 pm

      Love the recipe!

      You might try using Almond milk instead of soy. Our family uses it regularly and It works really well. It bakes well and adds a nutty flavor to chocolates. It also has a higher protein count than soy and doesn’t affect people with Thyroid issues.

      Reply
      • Alisa Fleming on May 9, 2013 8:23 am

        That’s great Scott, so glad you enjoyed it! I use almond milk myself, works great in baking!

        Reply

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