Root Beer Float Cupcakes

Ingredients

• 1 Teaspoon apple cider vinegar 
• 0.5 Teaspoon double-acting baking powder 
• 0.8 Teaspoon baking soda 
• 0.3 cup butter softened
• 0.3 cup canola oil 
• 8 ounce cream cheese softened
• 1.3 cups flour 
• 4 cups powdered sugar 
• 2 Teaspoons root beer 
• 1 cup root beer (non-diet)
• 1 pinch salt 
• 0.8 cup sugar 
• 1.5 teaspoon vanilla paste 
• 0.5 Teaspoon vanilla extract 

Equipment

• oven
• whisk
• muffin liners

Directions

1. Preheat your oven to 350
2. Combine root beer soda and vinegar and let stand for a few minutes.
3. Add in the sugar and oil, whisking until slightly frothy.
4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix. Fill cupcake liners approximately 3/4 full. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
5. Bake for about 18 – 22 minutes. Beat cream cheese and butter until well blended.
6. Add powdered sugar and mix until nice a creamy
7. Add vanilla (you could use vanilla extract, I just like the look of the vanilla bean flecks in my frosting)Frost with piping bag and jumbo 3/4" round open tip.