Fairy Whisky Macs
Makes 16 small cakes
1 cup of soya mlk
1 teaspoon of cider vinegar
1 1/3 cups of plain flour
2 tablespoons of cornflour
3/4 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of salt
1/3 cup of sunflower oil
1 teaspoon of lemon extract
2 tablespoons of whisky
3/4 cup of caster sugar
1/4 cup of finely chopped crystallised ginger
Preheat the oven to 350F / 180C
Line the cake pans with fairy cake cases
Whisk the soya milk and cider vinegar in a bowl and set aside to curdle.
Sift the flour, cornflour, baking powder, bicarbonate of soda and salt together into a bowl and mix.
In a separate bowl whisk together the oil, sugar, lemon extract, whisky and soya milk + vinegar mixture.
Add the flour mix to this and stir until smooth. Gently fold in the chopped crystallised ginger.
Fill the cake cases 2/3 full. Bake for 20-22 minutes.
Once cool ice.
1 1/2 cups of icing sugar
1 tablespoon of vegan margarine
4 teaspoons of whisky
2 tablespoons of soya milk
16 small pieces of crystallised ginger
Sift the icing sugar into a bowl. Add the margarine and mix with a fork until it resembles crumbs. Add the whisky, stir in then add the soya milk and mix until you have icing.
Add a good teaspoon to each cake and spread until smooth.
Top with a piece of crystallised ginger.