Vegan Chocolate Stout Cupcakes with Whisky Icing
Perfect for St Patrick's Day - or even Burns' Night! Using vegan porter or stout makes for a lovely rich taste that enhances the chocolate nicely... Not all such beers...
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Hand mixer
- Spatula
- Sifter
- Cooling rack
- Spoon
- Cake tester
Ingredients
- Cupcakes Dry mix
- 250g/1½ cups plain (all-purpose) flour. Gluten-free? Use plain GF flour + ¾ tsp xanthan gum
- 200g/1 cup dark brown sugar
- 50g/⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- Wet mix
- 240ml/1 cup dark vegan beer, eg stout or porter. See above for some brand suggestions
- 120ml/½ cup plain vegetable oil
- 2 tbsp cider vinegar
- 1 tbsp flax meal, mixed with 2-3 tbsp water
- Whisky Buttercream Icing Dry mix
- 225g/1 cup vegan margarine and mild coconut oil at roughly 50:50 ratio. Use Biona Cuisine coconut oil or similar
- 375g/3 cups icing sugar
- 1 tsp vanilla extract or essence
- 2-5 tbsp plant milk, eg soya, almond etc
- 3-4 tsp Irish whiskey or Scotch whisky
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