YIELD: 24 cupcakes
Preheat oven to 350°F. Line cupcake pan with liners.
Mix flour and baking powder together and set aside.
Cream butter and sugar until fluffy. Add eggs and vanilla extract, mix until very soft and pale yellow.
Alternate adding the flour and root beer until just blended.
Fill cupcakes about 2/3 full and bake for 15-20 minutes.
To make the Swiss Meringue Buttercream, mix the egg whites and sugar together in the bowl of a mixer and place over a water bath on the stove.
Mix until all the sugar is dissolved and the mixture reaches 160F. Whip on high until the egg whites reach stiff peaks and 70F.
Slowly add the butter in tablespoon chunks. Finish with the vanilla extract and powder. If too loose, put in the fridge to cool, then whip again.
Frost the cupcakes and enjoy!
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