Ginger beer cupcakes

Ginger beer cupcakes

Ingredients Preparation
  • 125g
    plain flour
  • 150g
    caster sugar
  • 30g
    cocoa powder
  • 5g
    baking powder
  • 2g
    bicarbonate of soda
  • 125g

Sieve the dry ingredients together

  • 125g
    vegan butter
  • 125g

Melt the butter and ginger beer together

  • 10g
  • 45ml

Mix the ground flaxseed with 45ml water to make a flax egg

  • 65ml
    soya milk

Add the milk and flax egg to the butter and ginger beer mix

Combine the liquid and dry ingredients, whisking continuously to avoid any lumps

  • 275g

Add 25g callets and pour into cupcake cases

Bake at 180­°C for 15 minutes

Chocolate Ganache

Ingredients Preparation
  • 225ml
  • 25g

For the ganache, warm together the oat cream and glucose

Pour over the dark chocolate and whisk together

  • 20ml

When cooled, stir in the rum

Whisk the ganache while heating to 33°C in a bain marie to aerate

  • crystallized ginger

Pipe bulbs around the edge and decorate with crystallised ginger

TOP TIP: Use gluten-free flour for a gluten-free bake

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