Vegan Chocolate Stout Cupcakes with Whisky Icing

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 14 cupcake holes with 14 cupcake liners.
2. In a large bowl, sieve then whisk together the cupcake dry ingredients.
3. Pour the wet ingredients into the dry and mix thoroughly so that everything is well integrated. Don’t overmix.
4. Fill the cupcake liners about two thirds full with batter. Place in a hot oven immediately and bake for 16-18 minutes – set a timer for 16. Then use a cake tester/toothpick. If it comes out clean, they’re ready. If not, cook for another 2-3 minutes. If you’re cooking these on different oven shelves you might want to swap them round before giving them extra time.
5. Make the icing and chill it while the cupcakes are baking.
6. Cool the cakes before icing.

To make the icing:

1. Using a cake mixer or food processor, beat the fat until smooth.
2. Drizzle in the sieved icing sugar then the vanilla.
3. Now drizzle in the plant milk 1 tbsp at a time – you might not need it all – until the icing becomes spreadable. Add the whiskey/whisky a little at a time until you get the taste you want
4. Beat for another minute or two until the icing is light and fluffy. Chill for half an hour or more then transfer to a piping bag and pipe it on top of each cupcake. If you don’t have a piping bag, just spoon it on then make patterns with a fork! Drizzle with the crackin’ caramel or chocolate topping and then cake decorations if using. Keep the iced cupcakes in an airtight container and store in a cool place so the icing doesn’t melt too much.