Rhubarb and Custard Cupcakes…Posted: March 11, 2012
These super delicious and almost dessert type cupcakes were made using a recipe I stumbled across in a magazine. They are relatively easy to make the only difficulty is the custard filling which requires a bit of patience. Here’s how to create them yourself…
175g Soft Unsalted Butter
175g Caster Sugar
3 Medium Eggs (Lightly Beaten)
175g Self Raising Flour
2 Tbsp Milk
150g Diced Rhubarb Stalk tossed in 1 Tbsp of caster sugar
Preheat the oven to 190C (170C for a fan oven) or Gas Mark 5, and line a 12 hole muffin tin with paper cases. Cream together the butter and sugar (I usually do this with an electric whisk for speed). Gradually whisk in the eggs until combined. Add the flour and milk and whisk until combined and fluffy. Add a dash of vanilla extract if desired and fold in the sugared rhubarb. Divide between the paper cases and bake for 20-25 minutes or until golden. Leave to fully cool.
50g Rhubarb Stalk Chopped into Large Pieces
60g Caster Sugar
150g Soft Unsalted Butter Cream
300g Icing Sugar
Pink Food Colouring
100g Ready Made Custard
Place the caster sugar and water in a small pan and heat until all the sugar dissolves. Bring to the boil and add the rhubarb. Cook for one minute or until the rhubarb is soft. Remove the rhubarb from the syrup and set aside. Beat the butter and icing sugar in a bowl to create a butter cream and add the cooled rhubarb syrup. Split the butter cream and colour half pink. In the meantime either cut a small cone from the top of each cupcake and spoon in some custard before replacing the removed sponge or, as I did, pipe the custard into the centre of the cakes. Then add alternative butter cream colours to a piping bag and decorate. the alternating colours create the two tone effect in the images above. Enjoy, any questions feel free to comment!