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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys st patricks day guinness cupcakes, gf df ef sf nf. It is one of my favorites. This time, I am going to 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 foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF:

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

Steps 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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