Ginger beer cupcakes

Recipe

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 ground flaxseed 45ml water	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 811NV	Add 25g callets and pour into cupcake cases Bake at 180°C for 15 minutes

ingredients	preparation
225ml 25g glucose	For the ganache, warm together the oat cream and glucose Pour over the dark chocolate and whisk together
20ml rum	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

ingredients

preparation

For the ganache, warm together the oat cream and glucose

Pour over the dark chocolate and whisk together

When cooled, stir in the rum

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

Pipe bulbs around the edge and decorate with crystallised ginger

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