Rhubarb and ginger cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the cupcakes
- 250 g Butter (unsalted)
- 175 g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 225 g Self-raising white flour
- 2 tsp Ginger (ground)
- 175 ml Milk (whole)
For the rhubarb compote
- 125 g Rhubarb trimmed and cut into small pieces
- 30 g Unrefined light muscovado sugar
- 1 tsp Ginger (ground)
- 2 tbsp Water
For the buttercream
- 250 g Butter (unsalted)
- 1 tsp Vanilla extract
- 600 g Unrefined golden icing sugar
- 2 tbsp Milk
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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a cupcake baking tray with foil paper cases.
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2
Cream the butter and sugar until pale and fluffy. Add the eggs and then slowly add the milk. Mix in the flour and ginger and mix.
For this step you'll need:
- 250g Butter (unsalted)
- 175g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 175ml Milk (whole)
- 225g Self-raising white flour
- 1tsp Ginger (ground)
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3
Pipe in the mixture between the paper cases and bake for 20-25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tin for 5 minutes then transfer to a wire rack and allow to cool completely.
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4
To make the rhubarb compote, place all the ingredients in a small pan and heat gently to boiling point (you just want the rhubarb to release its natural juices and turn a beautiful shade of pink). Leave to bubble and reduce for 2-3 minutes. Once the rhubarb has softened and the liquid has gone syrupy, remove from the heat and leave to cool completely
For this step you'll need:
- 125g Rhubarb trimmed and cut into small pieces
- 30g Unrefined light muscovado sugar
- 1tsp Ginger (ground)
- 2 tbsp Water
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5
In a large bowl, cream the butter using a mixer on medium speed. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk and vanilla extract and continue mixing until light and fluffy. Keep the buttercream covered until ready to decorate the cupcakes
For this step you'll need:
- 250g Butter (unsalted)
- 600g Unrefined golden icing sugar
- 1tsp Vanilla extract
- 2 tbsp Milk (whole)
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6
Use a 2cm wide cutter to cut deep into the centre of each cupcake to leave a space for the compote. Spoon the compote into these spaces, return the removed sponge, and pipe vanilla buttercream over the top.