Medium
Makes: makes 12 cupcakes
Containing: 2 Components

Ginger beer cupcakes

Ingredients: Ginger beer cupcakes

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

Preparation: Ginger beer cupcakes

Sieve the dry ingredients together

Ingredients: Ginger beer cupcakes

  • 125 g
    vegan butter
  • 125 g

Preparation: Ginger beer cupcakes

Melt the butter and ginger beer together

Ingredients: Ginger beer cupcakes

  • 10 g
  • 45 ml
    water

Preparation: Ginger beer cupcakes

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

Ingredients: Ginger beer cupcakes

  • 65 ml
    soya milk

Preparation: Ginger beer cupcakes

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

Ingredients: Ginger beer cupcakes

Preparation: Ginger beer cupcakes

Add 25g callets and pour into cupcake cases

Bake at 180­°C for 15 minutes

Chocolate Ganache

Ingredients: Chocolate Ganache

  • 225 ml
  • 25 g
    glucose

Preparation: Chocolate Ganache

For the ganache, warm together the oat cream and glucose

Pour over the dark chocolate and whisk together

Ingredients: Chocolate Ganache

  • 20 ml
    rum

Preparation: Chocolate Ganache

When cooled, stir in the rum

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

Ingredients: Chocolate Ganache

  • As needed
    crystallized ginger

Preparation: Chocolate Ganache

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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