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

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

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF You can have Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF using 15 ingredients and 7 steps. Here is how you cook that.

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

  1. You need 150 grams of gluten-free/plain flour (1 cup + 2tbsp).
  2. Prepare 1/2 tsp of baking powder.
  3. You need 1/2 tsp of baking soda/bicarb of soda.
  4. You need 1/4 tsp of salt.
  5. It’s 45 grams of cocoa powder (1/3 cup).
  6. Prepare 180 ml of light coconut milm.
  7. You need 1 tsp of apple cider vinegar.
  8. It’s 60 ml of Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead).
  9. Prepare 150 grams (3/4 cup) of sugar.
  10. You need 80 ml of vegetable oil.
  11. It’s 1 1/2 tsp of vanilla extract.
  12. Prepare of Topping.
  13. It’s 1 of your favourite chocolate buttercream icing, enough for 12 cupcakes.
  14. Prepare 200 grams of white fondant icing.
  15. Prepare 1 of green food colouring and edible glitter.

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

  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!.