Root Beer Float Cupcakes

Ingredients:

1 cup rootbeer soda
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1/2 tsp. vanilla extract
2 tsp. rootbeer extract
1 1/3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
Frosting
1 cup vegetable shortening
3 cups confectioner’s sugar
2 Tbs. vanilla soymilk
2 tsp. vanilla extract

Directions:

1. Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
2. Combine the soda and vinegar and let stand for a few minutes.
3. Add the sugar and oil, whisking vigorously until slightly frothy; integrate the extracts, and gently introduce the flour, along with baking powder and soda, and salt (Note: be careful not to over-mix).
4. Distributing the batter between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
5. Bake for about 18-22 minutes. Allow them to cool completely before topping with frosting.
6. Make the icing by combining room temperature shortening into a mixer; beat thoroughly until creamed, then add sugar and start on a low speed; incorporate soymilk and extract, and combine thoroughly.
7. Apply to cupcakes and have a great Mother's Day.

http://www.meatoutmondays.org/7days.htm#rootbeer