Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys st patricks day guinness cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys st patricks day guinness cupcakes, gf df ef sf nf using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF:
  1. Make ready 150 grams gluten-free/plain flour (1 cup + 2tbsp)
  2. Make ready 1⁄2 tsp baking powder
  3. Make ready 1⁄2 tsp baking soda/bicarb of soda
  4. Take 1⁄4 tsp salt
  5. Make ready 45 grams cocoa powder (1⁄3 cup)
  6. Make ready 180 ml light coconut milm
  7. Take 1 tsp apple cider vinegar
  8. Prepare 60 ml Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead)
  9. Take 150 grams (3⁄4 cup) sugar
  10. Get 80 ml vegetable oil
  11. Make ready 1 1⁄2 tsp vanilla extract
  12. Get Topping
  13. Get 1 your favourite chocolate buttercream icing, enough for 12 cupcakes
  14. Take 200 grams white fondant icing
  15. Take 1 green food colouring and edible glitter
Instructions to make Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C/ 350°F and line a 12 hole muffin tin. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt then set aside
  2. Whisk together the milk and the vinegar. Add the Guinness, sugar, oil and vanilla to the milk mixture and beat until foamy
  3. Add the dry ingredients in two batches and beat until well incorporated. Fill your cupcakes containers of choice 3⁄4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
  4. Let cool completely on a wire rack before topping with a swirl of the chocolate buttercream icing
  5. Roll out the fondant to about 5mm thickness and cut out circles slightly smaller than the tops of your cupcakes. Place on top of the buttercream layer
  6. Dye the offcuts green, roll out again, sprinkle with green edible glitter (not required but looks really good!) and cut out with a small heart cutter. You need 3 hearts per cake, 36 in all, and 12 little 'stalks' - see picture
  7. Arrange on top of the fondant in a shamrock shape and the luck o the Irish be with ye!

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