Diner-inspired cupcakes

Root beer float cupcakes

Yields 12

Ingredients:

• 1 cup root beer
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons root beer extract
• 2 cups flour
• 1 teaspoon baking powder
• Dash of salt

Frosting:

• 1 cup vanilla coconut milk
• 2 tablespoons cornstarch
• Cold water
• 2 teaspoons vanilla extract
• 1 cup butter
• 1 cup sugar

Directions:

1. Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.
2. Cream together butter and sugar. Add eggs one at a time. Add vanilla and root beer extract and mix just until combined. Finally add the root beer and mix.
3. In a small bowl combine sifted flour, baking powder and salt and stir to combine.
4. Slowly add the flour mixture into the wet mixture. Mix until combined. If it is too runny, add a little more flour.
5. Pour into the prepared tin and bake for 15-20 minutes or until they are cooked through. Set aside and let cool completely.

For frosting:

1. Pour milk into a small saucepan,  stirring often to prevent burning. Mix cornstarch with a small amount of cold water and stir to combine. When the milk is warm pour in the cornstarch and bring to a boil. Remove from heat and cool completely. Add vanilla and stir to combine.
2. In a mixing bowl add butter and one cup of sugar. Pour the milk mixture over the top and start mixing. Mix until light and fluffy.
3. Place finished frosting in the freezer and let freeze.
4. When you are ready to serve, scoop frosting using a small ice cream scoop and put it on top of the cupcake. Add a straw for a cute look.

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