Sieve the dry ingredients together

Melt the butter and ginger beer together

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

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

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