Ginger beer cupcakes

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Recipe components

Callebaut® ingredients

Ginger beer cupcakes

Ingredients	Preparation
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 water	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
275g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Add 25g callets and pour into cupcake cases Bake at 180°C for 15 minutes

Chocolate Ganache

Ingredients

Preparation

225ml

oat cream
25g

glucose

For the ganache, warm together the oat cream and glucose

Pour over the dark chocolate and whisk together

20ml

rum

When cooled, stir in the rum

Whisk the ganache while heating to 33°C in a bain marie to aerate

crystallized ginger

Pipe bulbs around the edge and decorate with crystallised ginger

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