I have to admit if you havent noticed my now, I have a bit of a sweet tooth. So when I heard of Cream soda frosting something happened in my brain and said that NEEDS to go on Root Beer cupcakes! Here is the result!
1 cup root beer
1/2 cup root beer syrup (see directions)
2 eggs, room temperature
1/4 cup vegetable oil
1/2 cup of homemade brown sugar
1 1/2 tsp almond extract
1 tsp vanilla extract
2 cups of flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
Cream Soda Frosting:
3 1/4 cups powdered sugar
1 cup unsalted butter – room temperature
1/2 tsp vanilla extract
3 tbsp cream soda
Simmer 2 cups of root beer soda until it reduces to 1/2 cup. Also, simmer 2 cups of cream soda until it reduces to 1/2 cup. Set aside the syrups (refrigerate cream soda syrup).
Preheat the oven to 350 and line 12-cup muffin baking pan with cupcake liners.
Using an electric mixer, beat eggs oil and sugar until well combined.
Add the syrup, almond extract and vanilla extract. Mix well until combined.
Sift in the flour, salt, baking soda and baking powder. Mix, on low, until just incorporated.
Add the root beer and mix until all incorporated.
Poor into mixing cups filling 3/4 of the way full.
Bake for 16-18 minutes, until the toothpick inserted in the center comes out clean.
Cool completely before frosting!
With electric mixer, beat together sugar and butter on low until blended, then for another two minutes on medium.
Add vanilla and soda. Beat on medium for another minute.