GF Celebrations… Rootbeer Float Cupcakes!

Gluten Free Root Beer Float Cupcakes!

Unbelievable!  Yes, that is what everyone was saying as they enjoyed these wonderful cupcakes.  Our oldest has graduated high school and we celebrated in grand style.  Lots of food and friends.  Everyone enjoyed the dessert bar!  We served gluten free sugar cookies with school themed marshmallow fondant logos, fruit pie, “hot chocolate” cupcakes and these fabulous “root beer float” cupcakes.  Top the cupcakes with Nicole Hunn’s very simple whipped frosting and you have a perfect ending on the day!  We baked the cupcakes in sturdy paper liners with a fun polka dot theme from Paper Eskimo and used paper straws cut in half to decorate the cupcakes which added to the nostalgic idea of “hot chocolate with whipped cream” or “root beer float”.

Really, the chocolate cupcakes are just my GF German Chocolate Cake recipe.  That cake is the easiest and probably only cake recipe that can be used in any pan, including cupcakes.  As for the root beer float… I had to modify my GF White Cake recipe a bit as the smaller size was too delicate for the small size of a cupcake.  So, for all of you wanting the recipe, here goes!

Gluten Free Hot Chocolate Cupcakes!

GF Root Beer Float Cupcakes

• 2 1/2 cups GF Flour Mix (use the link for my recipe or a gf mix without xanthan gum)
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 1/2 cup sugar
• 3/4 cup melted butter
• 3 large eggs
• 1 Tbls root beer extract
• 1/2 tsp vanilla
• 3/4 cup root beer (we used WBC Chicago Style Root Beer – a very robust flavored soda!)

Method:

1. Preheat your oven to 350 degrees.  Line a cupcake tin with paper liners, or set out 12 sturdy paper liners on a low rimmed baking sheet.
2. In a small bowl, combine first 4 ingredients and set aside
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter and sugar together for 1 minute.
4. Add one egg at a time, beating well after each addition.  Then, beat the mixture on high until pale yellow, about two minutes.
5. Add the vanilla and root beer extracts and beat until combined.
6. Turn the mixer off and scrape down the sides.  Add the reserved flour mixture in three additions alternating with the 3/4 cup of root beer.  Beat on low speed until combined.  Turn off the mixer and scrape down the sides again.  Beat again for thirty seconds.  The batter will appear curdled for a little while until it all comes together.  That is normal.  Be careful not to over mix.  It is better to turn off the mixture after thirty seconds and fold the mixture by hand so you do not over mix which may cause your cupcakes to fall in the middle while baking.
7. Fill cupcake liners no more than 3/4 full.  (These should have a slightly rounded top and will rise to the top of the liners, so be careful not to overfill!)
8. Bake at 350 degrees for 25 minutes.
9. Remove from oven and allow to cool completely before frosting.  I used Nicole Hunn’s The “Best” Vanilla Frosting from Gluten Free on a Shoestring.

Enjoy!