Rhubarb and Custard Cupcakes…

vintage cupcake

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…

Ingredients

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

Method

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.

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Decorating

Ingredients

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

Method

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!

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2 Comments on “Rhubarb and Custard Cupcakes…”

  1. Yum – rhubarb is an absolute favorite – this is the first time I’ve seen it used in cupcake form – looks great!

    • bex89r says:

      Its really worth a try the tart-ness of the rhubarb stops the buttercream being too sickly if you know what I mean. I find a lot of cupcakes in shops have gallons of buttercream and you just can’t finish them!


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