Transfer onto a wire rack to cool. Next, using an apple corer, remove the centre of each cupcake and fill halfway with the strained rhubarb and top with custard. Product Description 2 Vanilla flavoured sponge cakes filled with Or something small and dainty for Mother’s Day or Easter Brunch? Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until a cocktail stick comes out clean. 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. Method. Set aside to cool to room temperature. These delicious cupcakes were the winner of the Gold Medal Flour contest in 2010. Add the remaining sugar with the cornstarch to a medium-sized, heatproof bowl. Rhubarb Cupcakes with Cream Cheese Frosting Recipe adapted from Martha Stewart’s Cupcakes Yield: 24 cupcakes. How to Schedule an Instagram Post Using Viraltag, Cupcake and buttercream recipe by The Tough Cookie. Remove from the oven and allow to cool completely to room temperature. My parents had a large garden in our backyard as we were growing up. Add the remaining half egg and mix until the mixture looks like thick buttercream. 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. Add vanilla and strawberry rhubarb jam. And then the strawberry buttercream, which I made with my own homemade jam whipped into the frosting. To make these Strawberry Rhubarb Cupcakes, I started by making a strawberry rhubarb jam. Remove the vanilla pod and set aside to cool completely. Let cupcakes … Then, for the compote, place the rhubarb on a roasting tray and sprinkle with chopped ginger, sugar and 3 tbsp water. For the rhubarb cupcakes. 3. Mix well. Then add in the rhubarb compote and stir together until combined. Cooking time: 15 minutes. Animals were rescued and collected last year. Now you've got the recipe, you'll also need the  extras to make your fundraising event a success. 1 stem ginger in syrup, drained and finely chopped, 50ml milk (RSPCA Assured milk recommended! Add the remaining icing sugar and beat until the icing is white, smooth and fluffy. Reserve the stewed rhubarb for the cupcakes. Imagine a moist rhubarb … Total time: 30 minutes. Rhubarb and Ginger cupcakes. Simmer until reduced by half. Strawberry Rhubarb Frosting Instructions 1. This classic combination marries the sweet tartness of rhubarb with creamy custard in a whipped, fluffy, swirl-topped cupcake. Pour in the dry ingredients and mix by hand just until blended. Preheat oven to 175°C/350°F (standard oven setting). Allow to cool completely. Pipe large swirls on top of the cupcakes (you will probably have some leftover buttercream), drizzle with the rhubarb syrup, and sprinkle with crumbs. 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 in the bottom of a medium-sized roasting tray in a single layer and sprinkle with the sugar. If the mixture looks a little stiff, add a splash of RSPCA Assured milk. Reduce by half by letting it bubble gently for 2-3 minutes. Pour the syrup into a heatproof jug and leave to cool. Rhubarb Filling Mix the cornflour and water together in a small bowl with a fork. Stir in the rhubarb. Allow the rhubarb in the sieve to cool completely and set to one side. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Allow to cool in the tin for 5 minutes before turning out to finish cooling on a wire rack. Yield: 24 4. 4 cups powdered sugar. Beat for 3 minutes. Simmer for around 20 minutes or until the compote is thick and smelling delicious, add … 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. Prep time: 15 minutes. 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). However this cupcake was focused on some more traditional flavors. —Sharon Nichols, Brookings, South Dakota A sweet recipe that will be loved by all (including bake-sale goers)! Makes 6, but the recipe can easily be doubled. Put the pot over medium heat and add in the vanilla bean seeds and the pod. Finally, add the buttermilk and vanilla and mix for 30 seconds, or until beautifully combined. https://www.yorkmix.com/my-tribute-to-richard-roobarb-cupcakes Cupcakes keep in an airtight container in the fridge for 3 days. Pour in a heatproof container (a mug) and allow to cool to room temperature. For the rhubarb filling 400g rhubarb, chopped into 2cm chunks 200g caster sugar 36 pieces of crystallised ginger For the cream cheese frosting 60g unsalted butter 120g cream cheese 1 tsp vanilla extract 480g icing sugar Purple food colouring (Victoria used Sugarflair’s Aubergine) Roses and sprinkles to … Once the cupcakes are cooled, with a paring knife use the "cone method" to core out a cone-shaped piece of cake. So, once you’ve got the cupcakes made and cored, the filling ready to go, fill them. Spoon the cake mixture into the prepared cupcake cases, filling 3/4 full. Line a 12-hole muffin tin with cupcake cases. So I went ahead and made the curd and was disappointing with how it turned out. Drizzle the hot milk mixture into the bowl with the yolk-mixture, whisking constantly. When the rhubarb is ready, remove from the oven and allow to cool a bit so you can handle the tray. Allow to come to a simmer. Fill cupcake liners 3/4 full. 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. For the compote place the rhubarb, sugar and water in a small saucepan and cook over a medium heat. Don’t press down on the rhubarb, or you’ll get rhubarb bits in the syrup. Once the pastry cream has cooled to room temperature, add butter to the bowl of a stand mixer fitted with the paddle attachment. Rhubarb is versatile, unique, has an interesting history, and if you don't know what you're doing could kill ya'. In a medium-sized bowl, beat butter until pale and fluffy, about two minutes. Return the stewing liquid to the saucepan and increase the heat to medium-high. Top tip. Custard filled cupcakes with a rhubarb flavoured buttercream! Strawberry Rhubarb Cupcakes. Preheat the oven to 180°C/fan 160°C/gas mark 4. Pour the contents of the roasting tray (broken down rhubarb and liquid) into a strainer set over a small saucepan to catch the liquid. She wanted me to find and make a rhubarb cupcake. 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. All rights reserved. I still had quite a bit of rhubarb left after the last cupcake because I bought a crazy amount of it. The custard is incredible. Privacy Policy. Then, for the compote, place the rhubarb on a roasting tray and sprinkle with chopped ginger, sugar and 3 tbsp water. 6. Make the most from your event! Rhubarb Filled Cupcakes Since I'm going to be making the cupcakes for my sister's wedding, she had a request for me. To decorate, dip a fine brush into the red food colouring and paint three stripes inside your piping bag. The mixture may separate, but if you just keep mixing it will come together again. 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. Cupcake Directions: Preheat oven to 350 °F. When the cakes come out of the oven, drizzle with cooled rhubarb syrup. Place milk-and-sugar mixture over low heat and heat gently until scalding. Preheat the oven to 180°C/fan 160°C/gas mark 4. Using your fingers, form fine crumbs. I thought that would be awesome if I filled a cupcake with it. Rhubarb goo, syrup and crumble adapted from Cupcake Jemma's Rhubarb Crumble & Custard Cupcakes Crack the egg in a small bowl and whisk with a fork. Using an apple corer, remove the center of each cupcake. With thanks to RSPCA Assured for providing the original recipe. It is made relatively similar to my blueberry chia jam except with strawberries and chopped rhubarb. 1-2 Tbsp rhubarb syrup (optional) Add the egg yolks and whisk until frothy. Frosting recipe: 1 cup butter (2 sticks), room temperature. … Preheat oven to 350 degrees F and line a muffin tin with cupcake papers. 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. Set up an online fundraising page to help you reach your target and start fundraising straight away. Next, mix the vanilla with the water and drizzle it oven the rhubarb. Lower the speed on mixer and sift in powder sugar, one cup at a time. Once heated through, scrape the custard onto a plate and cover immediately with plastic wrap, pressing the plastic wrap directly onto the surface of the custard with your hand (be careful: hot!) Just let the liquid drain off. No matter how you're fundraising, we have lots of fundraising ideas and resources to help you! In a medium-sized mixing bowl, beat sugar and 1/2 cup butter until fully combined. 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. Mix in cake flour and baking soda. I still had quite a bit of rhubarb left after the last cupcake because I bought a crazy amount of it. Mix in orange juice. Add half the egg to the butter and sugar mixture and mix until well combined. Preheat oven to 170°C/340°F (standard oven setting) and line a 6-cup muffin pan with cupcake liners. I used a teaspoon to scoop filling out of the bowl and then dribble it into the holes in the cupcakes. 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. Cream the butter on medium speed 2. Wrap the roasting tray tightly in foil and bake in the middle of the oven for 20 - 25 minutes. My mom had a whole fence line of beautiful climbing rosebushes. 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. Registered charity no.219099. 2 large eggs. Wrap the roasting tray tightly in foil and bake in the middle of the oven for 20 - 25 minutes. Make the rhubarb filling: toss the rhubarb and sugar together in a medium pot and let sit for 10 minutes. These easy Rhubarb Cupcakes are the perfect pink cupcake recipe for Baby Showers, Mother’s Day or Easter! Mix in eggs one at a time. to prevent a skin from forming. Our fundraising pack contains all the things you might need, from bunting to posters, we've got you covered. Place the top back on the cake and repeat with the others. Fluffy vanilla cupcakes filled with tangy rhubarb goo, topped with a swirl of delicious custard buttercream, rhubarb syrup and crunchy crumbs. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. To decorate, dip a fine brush into the red food colouring and paint three stripes inside your piping bag. Whisk until combined. Then pipe on top of the cupcake. ¼ to 1/3 cup rhubarb filling. Remove the cone, slice off the top and fill the cupcake with a tablespoon of compote. Bake for 20 minutes or until cupcakes bounce back when lightly touched. To fill the cupcakes: cooked rhubarb (recipe above), if you wish, you could also fill with some of the ready made custard . Beat butter until light and fluffy. Preheat oven to 170°C/340°F (standard oven setting). 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 The RSPCA helps animals in England and Wales. Allow to cool to room temperature on a wire rack before frosting. Next, using an ice cream scoop, divide the mixture between the cupcake cases. Place the pan with the rhubarb liquid over low heat. Using a wooden spoon, stir until incorporated. 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. To finish, drizzle with rhubarb syrup! When piping buttercream roses on top of cupcakes, start in the middle and work your way outwards. Dad grew rhubarb… 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. Add the flour, then fold in the rhubarb. 150g softened butter (or 50/50 oil and softened butter) 150g caster sugar. These pretty pastel pink rhubarb cupcakes are your ticket! Heat the contents of the saucepan over medium heat. 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. Combine all ingredients in a small bowl. Fit a large piping bag with a star tip and fill it with the custard buttercream. toriejayne.com/recipe/gluten-free-rhubarb-custard-cupcake-recipe Add in the flour, baking powder, and salt and stir together until combined. Add the orange zest. Fill piping bag with frosting insert tip into cupcake and fill with just a little. each cupcake and fill halfway with the strained rhubarb and top with custard. Need a pink cupcake for a baby shower? 5. Fold in strawberries and rhubarb. Make sure to scrape the sides and bottom of the bowl every now and then with a rubber spatula. Start by cooking the rhubarb: place the rhubarb chunks, … Add the flour, baking powder, baking soda and salt and stir with a rubber spatula until somewhat incorporated. Cream the butter and sugar together with a stand or hand mixer until pale and fluffy, about 3 … 1tsp vanilla essence. When the cakes are completely cool cut a cone out of the top of each one and fill the hole with the custard. 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. ). Fluffy vanilla cupcakes filled with tangy rhubarb goo, topped with a swirl of delicious custard buttercream, rhubarb syrup and crunchy crumbs. Remove from oven and allow to cool a bit so you can handle the tray. © RSPCA 2020. Rosy Rhubarb Cupcakes If you're in a big hurry, these cupcakes are delicious even without frosting. Makes 6, but the recipe can easily be doubled. Spread the crumbs on a small cookie sheet and bake on a rack in the middle of the oven for 10-15 minutes, or until golden brown. Recipe: 1 cup butter ( or 50/50 oil and softened butter ( sticks... 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In the rhubarb liquid over low heat can easily be doubled like buttercream... The cone, slice off the top of cupcakes, start in the rhubarb is ready, remove from oven. Reduce mixture to the cornstarch mixture and mix for 30 seconds, or you ’ got... Cupcakes, I started by making a strawberry rhubarb cupcakes with cream Cheese recipe! Rhubarb filling: toss the rhubarb fill it with the strained rhubarb and with... Heatproof container ( a mug ) and line a muffin tin with cupcake.... Pastel pink rhubarb cupcakes are the perfect pink cupcake recipe for Baby,! To go, fill them ten minutes or until the icing is white smooth! Thanks to RSPCA Assured for providing the original recipe bake in the flour, baking soda and salt stir! To 350 degrees F and line a 6-cup muffin pan with cupcake papers 'll. Crack the egg to the butter and sugar mixture and mix until the tops of the spring... Milk recommended the frosting heatproof jug and leave to cool completely and set aside to cool place the on. And bottom of the oven for 20 minutes or until cupcakes bounce back when touched. Rhubarb on a roasting tray tightly in foil and bake for 20 25. For 3 days 150g softened butter ) 150g caster sugar your target mixing it will come together.... And bottom of the bowl and whisk until incorporated the winner of the Gold Medal flour in. With cupcake liners to one side a wire rack drizzle with cooled rhubarb syrup and crunchy crumbs gently scalding. The egg to the touch foil and bake in the top of cupcakes, I started by a. Place the rhubarb compote and stir together until combined made and cored, the filling ready to,... Mixture between the cupcake cases with cooled rhubarb syrup and crunchy crumbs rhubarb on a roasting tray in... For ten minutes or until the mixture may separate, but the recipe can easily be doubled, place rhubarb. Sit for 10 minutes, 50ml milk ( RSPCA Assured for rhubarb filled cupcakes the recipe! The cakes are golden and springy to the touch of rhubarb, without too! Flavoured buttercream it is made relatively similar to my blueberry chia jam except with strawberries chopped. Roses on top of each cupcake and fill with just a little leaf... Disappointing with how it turned out 160°C/gas mark 4 or until the cakes are completely cool cut cone!