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

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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 make it.

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

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

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

  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!.
See also  DIY Recipe: The Best Orange Cake Bars

recipe by Vicky@Jacks Free-From Cookbook @cookpad

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