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Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-free Recipe

Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free

  • 150 grams gluten-free/plain flour (1 cup + 2tbsp)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda/bicarb of soda
  • 1/4 tsp salt
  • 45 grams cocoa powder (1/3 cup)
  • 180 ml rice milk, oat milk or other
  • 1 tsp apple cider vinegar
  • 60 ml Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead)
  • 150 grams (3/4 cup) sugar
  • 80 ml vegetable oil
  • 1 1/2 tsp vanilla extract
  • Topping
  • 1 your favourite chocolate buttercream icing, enough for 12 cupcakes
  • 200 grams white fondant icing
  • 1 green food colouring and edible glitter

How to Make Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    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
  • Step 2
  • Whisk together the milk and the vinegar. Add the Guinness, sugar, oil and vanilla to the milk mixture and beat until foamy
  • Step 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
  • Step 4
  • Let cool completely on a wire rack before topping with a swirl of the chocolate buttercream icing
  • Step 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
  • Step 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
  • Step 7
  • Arrange on top of the fondant in a shamrock shape and the luck o the Irish be with ye!
Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free Reviews

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