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Root Beer Float Cupcakes

Root Beer Float Cupcakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup root beer soda
  • 1 tsp apple cider vinegar
  • 1 1/3 cup flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 tsp root beer extract

Directions

1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.

2. Combine the root beer and the vinegar in a small glass container and let stand for a few minutes.

3. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

4. In a large bowl, beat the sugar and oil until slightly frothy. Add root beer extract, then add flour mixture until just incorporated.

5. Bake about 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool, then eat!

Servings: 16

Nutritional Information: Serving size: 1/16 of a recipe (1 ounces).
Calories 116.74 • Calories From Fat (35%) 40.96 • Total Fat 4.64g 7% • Saturated Fat 0.6g 3% • Cholesterol 0mg 0% • Sodium 147.52mg 6% • Potassium 12.4mg <1% • Total Carbohydrates 17.63g 6% • Fiber 0.28g 1% • Sugar 9.66g • Protein 1.08g 2%

This recipe was developed by Hamilton Beach Brands, Inc.

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