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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys st patricks day guinness cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 150 grams gluten-free/plain flour (1 cup + 2tbsp)
2. Take 1/2 tsp baking powder
3. Make ready 1/2 tsp baking soda/bicarb of soda
4. Get 1/4 tsp salt
5. Get 45 grams cocoa powder (1/3 cup)
6. Get 180 ml light coconut milm
7. Take 1 tsp apple cider vinegar
8. Take 60 ml Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead)
9. Make ready 150 grams (3/4 cup) sugar
10. Prepare 80 ml vegetable oil
11. Make ready 1 1/2 tsp vanilla extract
12. Get Topping
13. Make ready 1 your favourite chocolate buttercream icing, enough for 12 cupcakes
14. Make ready 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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