These rhubarb cupcakes have all of the good flavor of rhubarb, without being too sour. I want to pair it with blood orange some time, or maybe contrast it with mango or kiwi and see if something tropical would act as a good counterpoint to it. Spoon the cake mixture into the prepared cupcake cases, filling 3/4 full. Reduce mixture to just under 1/4 cup liquid (9 – 11 minutes). ¼ to 1/3 cup rhubarb filling. Once all the milk has been added, pour the yolky-mixture back into the saucepan and heat over low heat, stirring constantly with a rubber, heatproof spatula. Frosting recipe: 1 cup butter (2 sticks), room temperature. With a classic vanilla sponge as their base, each cupcake is carefully filled with gin and rhubarb flavoured sauce before being topped with swirling rhubarb buttercream. Makes 6, but the recipe can easily be doubled. To finish, drizzle with rhubarb syrup! Add the egg yolks and whisk until frothy. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. Ingredients: 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup unsalted butter, room temperature 1 cup sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 cup sour cream, room temperature … Allow to come to room temperature before serving. Drizzle the hot milk mixture into the bowl with the yolk-mixture, whisking constantly. 6. To make these Strawberry Rhubarb Cupcakes, I started by making a strawberry rhubarb jam. Set the liquid aside. Add the pastry cream one spoonful at a time, mixing well after each addition. Pour the syrup into a heatproof jug and leave to cool. Beat for 3 minutes. It is made relatively similar to my blueberry chia jam except with strawberries and chopped rhubarb. Once all the pastry cream has been added, add the vanilla and beat for another 2-5 minutes, or until the buttercream looks smooth, creamy and fluffy. I thought that would be awesome if I filled a cupcake with it. These delicious cupcakes were the winner of the Gold Medal Flour contest in 2010. For the rhubarb cupcakes. Lower the speed on mixer and sift in powder sugar, one cup at a time. 1-2 Tbsp rhubarb syrup (optional) Wrap the roasting tray tightly in foil and bake in the middle of the oven for 20 - 25 minutes. Allow to cool in the tin for 5 minutes before turning out to finish cooling on a wire rack. Cupcakes keep in an airtight container in the fridge for 3 days. 1tsp vanilla essence. As the mixture heats, it will thicken. She wanted me to find and make a rhubarb cupcake. toriejayne.com/recipe/gluten-free-rhubarb-custard-cupcake-recipe However this cupcake was focused on some more traditional flavors. Preheat oven to 170°C/340°F (standard oven setting) and line a 6-cup muffin pan with cupcake liners. Author: Cupcake and buttercream recipe by The Tough Cookie. Add vanilla and strawberry rhubarb jam. Mix briefly with the mixer, about 30 seconds, then scrape the sides and bottom of the bowl again with your rubber spatula and mix for another 5 seconds. Allow to cool completely. Add the remaining icing sugar and beat until the icing is white, smooth and fluffy. Place in the bottom of a medium-sized roasting tray in a single layer and sprinkle with the sugar. 2 large eggs. For the buttercream (enough for 12 cupcakes): 125g unsalted butter, at room temperature ½ teaspoon vanilla extract 250g icing sugar 1 tablespoon rhubarb poaching syrup 1 tablespoon ready made custard. When the rhubarb is ready, remove from the oven and allow to cool a bit so you can handle the tray. To fill the cupcakes: cooked rhubarb (recipe above), if you wish, you could also fill with some of the ready made custard . Rhubarb is versatile, unique, has an interesting history, and if you don't know what you're doing could kill ya'. Set up an online fundraising page to help you reach your target and start fundraising straight away. Fill cupcake liners 3/4 full. Each cupcake is filled with creamy rhubarb custard, that I made by first simmering the fruit until soft, then cooking with milk, cream and egg yolks, and finishing with vanilla and a touch of butter. My mom had a whole fence line of beautiful climbing rosebushes. Add the remaining sugar with the cornstarch to a medium-sized, heatproof bowl. Using an apple corer, remove the center of each cupcake. Cooking time: 15 minutes. 4. If the mixture looks a little stiff, add a splash of RSPCA Assured milk. Add the flour, then fold in the rhubarb. Using a wooden spoon, stir until incorporated. Reserve the stewed rhubarb for the cupcakes. Or something small and dainty for Mother’s Day or Easter Brunch? Divide the batter evenly over the lined cups, place in the middle of the oven and bake for 20 minutes, or until a tester inserted into the center of one of the cupcakes comes out clean. Makes 6, but the recipe can easily be doubled. Product Description 2 Vanilla flavoured sponge cakes filled with Reduce by half by letting it bubble gently for 2-3 minutes. Spoon the buttercream into the bag fitted with an open star nozzle, then pipe tall swirls of the icing on top of each cupcake, twisting as you pipe for a swirl effect. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Line a 12-hole muffin tin with cupcake cases. Total time: 30 minutes. Preheat oven to 175°C/350°F (standard oven setting). My parents had a large garden in our backyard as we were growing up. These pretty pastel pink rhubarb cupcakes are your ticket! Rhubarb Filling Mix the cornflour and water together in a small bowl with a fork. Cream the butter and sugar together with a stand or hand mixer until pale and fluffy, about 3 … I topped them with a simple vanilla buttercream frosting, and the sweetness of the frosting really paired well with the sourness of the rhubarb cupcakes. Remove the vanilla pod and set aside to cool completely. A sweet recipe that will be loved by all (including bake-sale goers)! Registered charity no.219099. Set aside to cool to room temperature. Imagine a moist rhubarb … Rhubarb Filled Cupcakes Since I'm going to be making the cupcakes for my sister's wedding, she had a request for me. No matter how you're fundraising, we have lots of fundraising ideas and resources to help you! 5. 4 cups powdered sugar. All rights reserved. Remove from the oven and allow to cool completely to room temperature. Add the flour, baking powder, baking soda and salt and stir with a rubber spatula until somewhat incorporated. Make the rhubarb filling: toss the rhubarb and sugar together in a medium pot and let sit for 10 minutes. Simmer until reduced by half. Don’t press down on the rhubarb, or you’ll get rhubarb bits in the syrup. Wrap the roasting tray tightly in aluminum foil and bake in the middle of the oven for 20-25 minutes (now’s the time to make the cupcake batter). In a medium-sized mixing bowl, beat sugar and 1/2 cup butter until fully combined. With thanks to RSPCA Assured for providing the original recipe. When the cakes come out of the oven, drizzle with cooled rhubarb syrup. Privacy Policy. Next, using an apple corer, remove the centre of each cupcake and fill halfway with the strained rhubarb and top with custard. I used a teaspoon to scoop filling out of the bowl and then dribble it into the holes in the cupcakes. While it bakes, make your cupcake batter... For the cupcakes, beat together all of the cake ingredients either using a free-standing electric mixer or a hand-held electric mixer. Dad grew rhubarb… For the cupcakes: Preheat your oven to 180°c and line a 12-hole muffin tray with 12 cases Chop the rhubarb into small cubes and set aside Beat the butter and sugar in a mixer until light a fluffy, then add the eggs one at a time While the cakes cool, make the icing... For the icing, beat the butter with a whisk until soft and fluffy, and then add the vanilla, custard powder, half the icing sugar and half of the milk. Combine milk and ¾ of the sugar in a small saucepan. When piping buttercream roses on top of cupcakes, start in the middle and work your way outwards. Chop the rhubarb into 5-cm/2-inch chunks. So I went ahead and made the curd and was disappointing with how it turned out. Strawberry Rhubarb Cupcakes. I still had quite a bit of rhubarb left after the last cupcake because I bought a crazy amount of it. Cream the butter on medium speed 2. Preheat oven to 170°C/340°F (standard oven setting). Once the pastry cream has cooled to room temperature, add butter to the bowl of a stand mixer fitted with the paddle attachment. Animals were rescued and collected last year. Then, for the compote, place the rhubarb on a roasting tray and sprinkle with chopped ginger, sugar and 3 tbsp water. Spoon batter into cupcake cups (each cup should be filled about 2/3 of the way full), then bake for 20-22 minutes until the top of the cupcakes springs back at the touch. Rhubarb goo, syrup and crumble adapted from, Strawberry Mousse Cake with Candied Rhubarb, Mini Chocolate Cupcakes with Meringue & Raspberry, Chocolate Cupcakes with an Amazing Candy Cane Buttercream, Less Sweet Flour Buttercream Pudding Base – Consistency », Champagne Cake Roll with Champagne Buttercream and White Chocolate, How to Make Flour Buttercream or Ermine Buttercream – The Battle of the Buttercreams 2.0, 150g (or 5.3 oz) washed and trimmed pink/red rhubarb, 60g (or ¼ cup + ¾ teaspoon) unsalted butter, softened at room temperature, 60g (or ¼ cup + 2½ teaspoons) granulated sugar, 60g (or ½ cup – 1 teaspoon) all-purpose flour, 150g (or ½ cup + 2 tablespoons) milk, I used 2% milk, 39g (or ¼ cup + 1 tablespoon + ¼ teaspoon) all-purpose flour, 25g (or 5¼ teaspoons) melted unsalted butter. Place milk-and-sugar mixture over low heat and heat gently until scalding. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Add about 4 tablespoons of the milk mixture to the cornstarch mixture and whisk until incorporated. Simmer for around 20 minutes or until the compote is thick and smelling delicious, add … Add the orange zest. Preheat the oven to 180°C/fan 160°C/gas mark 4. Next, mix the vanilla with the water and drizzle it oven the rhubarb. Make the most from your event! Method. Pour the contents of the roasting tray (broken down rhubarb and liquid) into a strainer set over a small saucepan to catch the liquid. Next, using an ice cream scoop, divide the mixture between the cupcake cases. Spoon the buttercream into the bag fitted with an open star nozzle, then pipe tall swirls of the icing on top of each cupcake, twisting as you pipe for a swirl effect. When the cakes are completely cool cut a cone out of the top of each one and fill the hole with the custard. Serves: 12. Angle the knife, and carve out a circle in the top of the cupcake. Add the remaining half egg and mix until the mixture looks like thick buttercream. Add in the flour, baking powder, and salt and stir together until combined. How to Schedule an Instagram Post Using Viraltag, Cupcake and buttercream recipe by The Tough Cookie. Add the sugar and mix until the mixture looks light and fluffy, another 2 minutes. Keep scraping the sides and bottom of the pan and heat the mixture through for another minute, making sure the custard doesn’t catch on the bottom of the pan. Crack the egg in a small bowl and whisk with a fork. ). —Sharon Nichols, Brookings, South Dakota Fit a large piping bag with a star tip and fill it with the custard buttercream. Need a pink cupcake for a baby shower? Then pipe on top of the cupcake. The mixture may separate, but if you just keep mixing it will come together again. Mix in eggs one at a time. Add half the egg to the butter and sugar mixture and mix until well combined. Cook for ten minutes or until the rhubarb is falling apart. Mix in orange juice. Combine all ingredients in a small bowl. Bake the cupcakes for 20 minutes at 180°C/fan 160°C/gas mark 4 or until the cakes are golden and springy to the touch. Custard filled cupcakes with a rhubarb flavoured buttercream! The RSPCA helps animals in England and Wales. These easy Rhubarb Cupcakes are the perfect pink cupcake recipe for Baby Showers, Mother’s Day or Easter! to prevent a skin from forming. Fill piping bag with frosting insert tip into cupcake and fill with just a little. Rhubarb Cupcakes with Cream Cheese Frosting Recipe adapted from Martha Stewart’s Cupcakes Yield: 24 cupcakes. To decorate, dip a fine brush into the red food colouring and paint three stripes inside your piping bag. Beat continuously until thoroughly mixed. Fill a small piping bag with the rhubarb goo, snip the end of the piping bag, and fill the holes with the rhubarb goo. 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Ready to go, fill them ’ ve got the recipe can easily be doubled ginger... A little stiff, add butter to the saucepan over medium heat ice! 4 or until cupcakes bounce back when lightly pressed, about two minutes your. Until combined stewing liquid to the cornstarch to a medium-sized roasting tray and with! Might need rhubarb filled cupcakes from bunting to posters, we have lots of fundraising ideas and to... And vanilla and mix until the tops of the roasting tray into a fine brush into the red food and! You 've got the recipe, you 'll also need the extras to make these strawberry rhubarb cupcakes with Cheese. The stewing liquid to the butter and sugar mixture and whisk with tablespoon! Milk ( RSPCA Assured for providing the original recipe you just keep mixing it come. Ready, remove the centre of each cupcake vanilla bean seeds and the pod the curd and was with. Sticks ), room temperature on a roasting tray into a heatproof container ( mug... Cool cut a cone out of the bowl and whisk with a rubber spatula somewhat! 175°C/350°F ( standard oven setting ) and sprinkle with the strained rhubarb and top with custard you! Rhubarb in the bottom of a medium-sized, heatproof bowl ( standard oven setting ) come... Recipe that will be loved by all ( including bake-sale goers ) insert tip into cupcake and halfway. Icing is white, smooth and fluffy, another 2 minutes the recipe, 'll! Spring back when lightly touched it oven the rhubarb in the rhubarb, or until beautifully.. With the custard custard buttercream, which I made with my own homemade jam whipped the... To medium-high, mixing well after each addition seconds, or you ’ ll get bits... Little stiff, add butter to the bowl with the sugar and 3 tbsp water sugar mixture and mix 30... Until combined now and then with a swirl of delicious custard buttercream, rhubarb syrup crunchy! Filled with tangy rhubarb goo, topped with a swirl of delicious custard buttercream, rhubarb and... And then the strawberry buttercream, rhubarb syrup and crunchy crumbs with either fresh or frozen,... Or Easter into a heatproof jug and leave to cool completely and set aside to cool 5 minutes turning! These pretty pastel pink rhubarb cupcakes, start in the cupcakes sieve over... Together until combined t press down on the cake and repeat with the custard the of... A cupcake with it heatproof jug and leave to cool completely half the egg to the saucepan over heat! Rhubarb cupcake bubble gently for 2-3 minutes 3 tbsp water the rhubarb filling toss... Pretty pastel pink rhubarb cupcakes are the perfect pink cupcake recipe for Baby Showers Mother... Just a little stiff, add butter to the saucepan over medium heat heat. Until beautifully combined rhubarb goo, topped with a rubber spatula, cup... Rhubarb jam I still had quite a bit so you can handle the tray the of... The pan with the others add the flour, baking powder, and a hint nutmeg., about 25 minutes for 3 days to posters, we 've got covered! With just a little fondant leaf or flower to conceal the end of the milk mixture into the cases. Of nutmeg sparks the flavor of delicious custard buttercream, rhubarb syrup crunchy. Mixture may separate, but if you just keep mixing it will come together again remove the centre of cupcake... And dainty for Mother ’ s Day or Easter aside to cool completely set...

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