Simple Way to Prepare Quick Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF
by Craig Morgan
Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive 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 unique. 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 is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF:
Prepare gluten-free/plain flour (1 cup + 2tbsp)
Get baking powder
Prepare baking soda/bicarb of soda
Prepare salt
Get cocoa powder (1/3 cup)
Take light coconut milm
Take apple cider vinegar
Take Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead)
Make ready sugar
Take vegetable oil
Get vanilla extract
Prepare Topping
Take your favourite chocolate buttercream icing, enough for 12 cupcakes
Take white fondant icing
Make ready green food colouring and edible glitter
Instructions to make Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF:
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
Whisk together the milk and the vinegar. Add the Guinness, sugar, oil and vanilla to the milk mixture and beat until foamy
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
Let cool completely on a wire rack before topping with a swirl of the chocolate buttercream icing
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
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
Arrange on top of the fondant in a shamrock shape and the luck o the Irish be with ye!
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