Ginger Beer Cupcakes
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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
- Sieve the dry ingredients together
- Melt the vegan butter and ginger beer together
- Mix the ground flaxseed with 45ml of water to make a flax egg
- Add the milk and flax egg to the butter and ginger beer mix
- Combine the wet and dry ingredients, whisking continuously to avoid any lumps
- Add 25g of 811 dark chocolate callets and pour into cupcake cases
- Bake at 180 degrees for 15 minutes
For the Chocolate Ganache
- Warm together the oat cream and glucose, pour over the dark chocolate and blend
- When cooled, stir in the rum, then whisk while heating to 33 degrees in a bain marie to aerate
- 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
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Callebaut Best Selling Core Grades
Callebaut Dark Chocolate; 811
Easymelt Chips; Minimum Cocoa Solids 54.5%
SCC1501
This is a chocolate designed to keep up with you and your business. Callebaut has put a lot of time and effort into the...
In-stock: 2438
Buderim
Ginger Mini Cube
10mm
SCM454A
Ideal as a decoration or as an inclusion. Delicious enough to eat as it is.
In-stock: 19
Callebaut
Cocoa Powder; Medium Brown
Fat 10/12%
SCC1435
Made with 100% chocolate, this medium brown, 10-12% fat Callebaut chocolate powder offers a rich cocoa flavour, ideal fo...
In-stock: 12
Rum
Rhum Iles du Vent 54% Concentrated Alcohol
(Duty paid of £17.7 per 1 litre)
SCL182
In-stock: 9
Glucose Syrup
Confectionery Glucose Syrup; DE60
60 Dextrose Equivalent
SCA120
Craft smooth, stiff ganaches, silky ice creams and firm fillings for your bakes with Confectionery Glucose DE60—yo...
In-stock: 21