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

Name: Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 your favourite chocolate buttercream icing, enough for 12 cupcakes; 200 grams white fondant icing; 1 green food colouring and edible glitter

Servings: persons

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
1 your favourite chocolate buttercream icing, enough for 12 cupcakes
200 grams white fondant icing
1 green food colouring and edible glitter

1
Preheat the oven to gas 4 / 180C/ 350F and line a 12 hole muffin tin.
2
In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt then set aside
3
Whisk together the milk and the vinegar.
4
Add the Guinness, sugar, oil and vanilla to the milk mixture and beat until foamy
5
Add the dry ingredients in two batches and beat until well incorporated.
6
Fill your cupcakes containers of choice 3/4 full.
7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
8
Let cool completely on a wire rack before topping with a swirl of the chocolate buttercream icing
9
Roll out the fondant to about 5mm thickness and cut out circles slightly smaller than the tops of your cupcakes.
10
Place on top of the buttercream layer
11
Dye the offcuts green, roll out again, sprinkle with green edible glitter (not required but looks really good!)
12
and cut out with a small heart cutter.
13
You need 3 hearts per cake, 36 in all, and 12 little 'stalks' - see picture
14
Arrange on top of the fondant in a shamrock shape and the luck o the Irish be with ye!

789

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Vickys St Patricks Day Guinness Cupcakes, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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