Friday, June 17, 2011

Root Beer Float Cupcakes

I know just by the title of this, someone will comment and tell me that root beer isn't gluten-free.  I know that at least A&W, Barq's, and Mug rootbeers are gluten-free.  If the question with rootbeer is because of the caramel coloring, I know that US and Canada based companies do not use wheat in making the caramel coloring (you can read about it in Shelley Case's Gluten Free Diet), so it is in fact gluten-free.

Also McCormick actually states if there is wheat or gluten in any of their products (you can see their statement here), so their rootbeer concentrate is gluten-free, as well.  Sorry, I went off on rootbeer, but I just wanted to put out fires before they started.

I saw this recipe on Better Homes and Garden and knew that it had to be in my queue of things to convert and try.  They are different, you have to remind yourself before you take that first bite that it is root beer flavored, because your brain is going to try to think chocolate or gingerbread or spice or about any normal cupcake flavor over root beer.  But once you take that first bite, it is pretty good, and a lot like a root beer float.  I used ice cream in the frosting, if you don't want to, you could use vanilla flavored non-dairy milk or creamer instead.

Root Beer Float Cupcakes


2 1/2 cups gluten free all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup dairy free margarine, softened
3 eggs
1 1/2 cups sugar
1 tablespoon McCormick root beer concentrate
1/2 teaspoon vanilla
1 1/4 cups A&W root beer

1. Preheat oven to 350F. Line twenty four muffin cups with paper liners. In a medium bowl stir together flour blend, baking powder, and salt. Set aside.

2. In a large mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy.

3.Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla.

4. Alternately add flour mixture and root beer to margarine mixture, beating on low speed after each addition just until combined.

5. Spoon batter into prepared muffin cups, filling each about 2/3s full.

6. Bake for 18-22 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

7. Pipe or spread Float Frosting over cupcakes.

Float Frosting

1/4 cup dairy-free margarine, softened
3/4  cup Purely Decadent Vanilla Bean Icecream (made with Coconut Milk), softened
1/2 teaspoon vanilla
4 cups powdered sugar

In a large bowl better butter on medium speed until fluffy.  Add in 1/2 cup of the ice cream and the vanilla.  Gradually add in the 4 cups of powdered sugar.  If necessary, add more ice cream to reach the right consistency. (Or if your frosting is perfect, eat the left over ice cream). :)

This post is featured on Cybele Pascal's Allergy Friendly Friday.

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