The last recipe I made was all about using seasonal ingredients and I am continuing that theme by using rhubarb in these cupcakes. Rhubarb crumble and custard is such classic winter pudding, so I thought, why not turn it into a cupcake? Rhubarb is also high in vitamin C and vitamin K, and is a great source of fibre and calcium. So it has great health benefits too!
This is my second attempt at these cupcakes. The first time I made them I followed a recipe online for the sponge and it turned out awful. I put a rhubarb compote in the centre (which is an idea I still like), but put too much ginger in it and over powered the rhubarb. And finally I tried to make icing using custard powder. It tasted ok, but had a strange powdery after taste. So this version of the cupcakes is totally different!
I started by creaming 210g butter and 210g light soft brown sugar in a mixer until smooth.
I then added 120g fresh rhubarb, 50g tinned rhubarb and 1 egg. Rhubarb contains a lot of water so I replaced what would usually be more eggs with it in this recipe. You can used entirely fresh rhubarb if you wish. I had the tinned rhubarb because I wanted to use the syrup in it for the icing, and I decided to throw some into the sponge too. It doesn't look as nice as fresh because it is very green!
I measured out my dry ingredients, which were 210g self raising flour and 1 tsp ginger.
I also added 100ml of semi-skimmed milk, then mixed everything together and put a good heaped tbsp into muffin cases.
Now ideally you would be baking these for 15-20 minutes on 175C/350F/Gas Mark 4. However at some point during baking these I noticed my oven was at 225C! Someone must've knocked the dial. I took them out, turned the temperature down and covered them with foil so they wouldn't brown any further. It seemed to work!
I left them to cool for a while.
I cut out little divots with a knife (haven't got myself a cupcake plunger yet!) and filled the holes with ready made custard. If you're feeling fancy and have the time, you could make a creme patisserie to fill them with instead.
For the icing I blended together 350g icing sugar, 170g butter and 3/4 tbsp rhubarb syrup. I say 3/4 because I can't actually remember if I put 3 or 4 tbsp in it! But you will know when the consistency looks right. I also added a drop of pink food colouring as I wanted a very pale colour, you can't see it that well in the photos though.
I iced on a swirl of buttercream and the cupcakes were done! I am much more pleased with these than the original version I made. And my work colleagues agree!
This is definitely an idea that could be played round with a lot more, and I have no doubt I will be adjusting this recipe eventually, although after two batches I think I'm going to leave it till next year!