• Preheat oven to 350 degrees
• Mix cake mix, eggs vegetable oil, water, and rootbeer fountain syrup together in a large bowl using a hand mixer. Beat for 2 minutes.
• Line 2 muffin tins with cupcake liners and fill with 1/4 cup batter in each cup
• Bake cupcakes for 15-18 minutes until toothpick inserted in the middle comes out clean.
• Remove from oven and let cool on a cooling rack
• While cupcakes cool, prepare frosting.

Frosting

• In a small sauce pan put 1 Tbs unflavored gelatin, and 4 tbs of water, and stir, let thicken.
• Once thickened turn on medium heat, and stir while heating until gelatin melts and is no longer grainy.
• Remove from heat and set to the side to cool.
• Now in a large bowl, add heavy whipping cream, sugar, and vanilla, and using a hand mixer, mix until thick, but not yet holding peaks.
• Slowly add cooled (but not set) gelatin mixture to whipped cream, while beating, and continue to beat until stiff, holding peaks.
• Frost rootbeer cupcakes with stabilized whipped cream frosting, and enjoy!