Root Beer Cupcakes with Cream Soda Icing

Cupcakes:

Step 1: 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).

Step 2: Preheat the oven to 350 and line a 12-cup cupcake pan with liners.

Step 3: In a bowl of an electric mixer, beat eggs oil and sugar until well combined.

Step 4: Add the syrup, almond extract and vanilla extract. Mix well.

Step 5: Sift in the flour, salt, baking soda and baking powder. Mix, on low, until just incorporated.

Step 6: Add the root beer and mix until all incorporated.

Step 7: Pour batter into the cupcake pan, filing each 3/4 of the way.

Step 8: Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting!

Icing:

Step 9: Cool the metal bowl and whisk attachment in the freezer for a few minutes. Make sure the heavy cream and cream soda syrup is cold as well.

Step 10: In a bowl on an electric mixer, combine heavy cream, cream soda syrup and vanilla extract. Start beating on low gradually increasing the speed to high every couple of seconds. Slowly add the sugar while the cream is whipping. Beat until stiff peaks appear.

Step 11: Keep in the refrigerator until ready to frost the cupcakes.

Step 12: Frost the cupcakes and drizzle some cream soda syrup on top.