Vanilla Root Beer Float Cupcakes

Vanilla Root Beer Float Cupcakes

Back in college, I developed a fondness for root beer floats. It was during the summer that I biked across the country; there was nothing better than stopping at a small roadside diner at the end of an 80-mile long ride and guzzling down a tall glass of root beer and ice cream. When I couldn't find a diner to fulfill my root beer float fix, a cycling team mate recommended buying a can of root beer and mixing it with a glass of whole milk. It was almost as delicious as authentic root beer floats.

Ingredients

  • 1 cup all-purpose flour
  • a scant 3/4 cup sugar
  • 1 teaspoon baking powder (increase to 1 1/2 teaspoons at sea-level)
  • a pinch of salt
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup plus 1 tablespoon of Morning Fresh Dairy Root Beer Milk (decrease to 1/2 cup at sea-level)
  • 1 large egg, at room temperature
  • 1/4 teaspoon pure vanilla extract
Read the whole recipe on Hummingbird High