Root Beer Float Cupcakes

Root Beer Float Cupcakes

Ingredients:
beverages, carbonated, root beer
vinegar, cider
sugars, granulated
oil, canola
vanilla extract
beverages, carbonated, root beer
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table

Directions:
Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
Combine the soda and vinegar and let stand for a few minutes.
Add in the sugar and oil, whisking vigorously until slightly frothy.
Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix.
Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
Bake for about 18 - 22 minutes.
Allow them to cool completely before proceeding to frost with ganache or whatever you please.