Ginger Beer Cupcakes

Ingredients

  • 125g Plain Flour
  • 150g Caster Sugar
  • 30g Cocoa Powder (SCC1435)
  • 5g Baking Powder
  • 2g Bicarbonate of Soda
  • 7g Ground Ginger
  • 125g Vegan Butter
  • 125g Ginger Beer
  • 10g Ground Flaxseed
  • 45ml Water
  • 65ml Soya Milk
  • 275g Callebaut 811 Dark Chocolate (SCC1501)
  • 225ml Oat Cream
  • 25g Glucose Syrup (SCA120)
  • 20ml Rum (SCL182)
  • 100g Candied Ginger Cubes (SCM454A)

Method

These light and airy cupcakes have a real zing of ginger flavour, paired perfectly with the rich, dark chocolate ganache. And best of all? They're vegan! So everyone can enjoy them, including those with egg and lactose intolerances. You can even leave out the rum from the ganache to make these cupcakes kid and sober-curious friendly. We love an inclusive sweet treat!

How to Make Ginger Beer Cupcakes:

For the Sponge

  1. Sieve the dry ingredients together
  2. Melt the vegan butter and ginger beer together
  3. Mix the ground flaxseed with 45ml of water to make a flax egg
  4. Add the milk and flax egg to the butter and ginger beer mix
  5. Combine the wet and dry ingredients, whisking continuously to avoid any lumps
  6. Add 25g of 811 dark chocolate callets and pour into cupcake cases
  7. Bake at 180 degrees for 15 minutes

For the Chocolate Ganache

  1. Warm together the oat cream and glucose, pour over the dark chocolate and blend
  2. When cooled, stir in the rum, then whisk while heating to 33 degrees in a bain marie to aerate
  3. Pipe onto your cupcakes and decorate with ginger cubes

Enjoyed this recipe? Use your preferred chocolate and cocoa powder, or swap the ground ginger for Ginger Spice Drops!

Approximate costs

£17.98
Makes 12 cupcakes
£1.50
per cupcake
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.