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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)

These light and airy cupcakes bring a zing of ginger to autumn, balanced by rich dark chocolate ganache. They’re vegan, so guests avoiding eggs or dairy can enjoy them too. Leave the rum out of the ganache for a family-friendly, alcohol-free 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

£16.54

Makes 12 cupcakes

£1.38

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.

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