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

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF. Turn food green, let the kids get crafty to decorate the dinner table and more!. See more ideas about St patricks day, Patrick, St patrick. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. See more ideas about Food, Halloween food for party, Halloween treats. Surprisingly this is an easy recipe just considering the other ones. You can have Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF using 15 ingredients and 7 steps. Here is how you achieve it.

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

I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing mint chocolate chip cookies for your dinner with your friends or family.

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!.