Ginger beer cupcakes

level 2

Recipe components

Callebaut® ingredients

Ginger beer cupcakes

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

Sieve the dry ingredients together

  • 125g
    vegan butter
  • 125g
    ginger beer

Melt the butter and ginger beer together

  • 10g
    ground flaxseed
  • 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

Add 25g callets and pour into cupcake cases

Bake at 180­°C for 15 minutes

Chocolate Ganache

  • 225ml
    oat cream
  • 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

  • As needed
    crystallized ginger

Pipe bulbs around the edge and decorate with crystallised ginger

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