Rhubarb and custard cupcakes Recipe

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serves:

12

Skill:

easy

Cost:

cheap

Prep:

40 min

Cooking:

25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

The classic British pudding, rhubarb and custard, gets the cupcake treatment. These delicious cupcakes are perfect for any occasion, or just for a special treat for the family

Ingredients

  • For the cupcakes:
  • 120g sugar
  • 55g unsalted butter
  • 1 large egg, room temperature
  • 180ml natural yogurt
  • 1 tsp vanilla extract
  • 170g self raising flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup fresh rhubarb, diced
  • 200g custard, for filling
  • For the rhubarb compote:
  • 200g rhubarb
  • 70g caster sugar
  • For the frosting:
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract

Method

  • To make this cupcake recipe, preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 hole muffin tin with cupcake cases. Sift the flour with the baking powder, baking soda and salt and set aside.

  • Cream the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth. Add the flour, then fold in the rhubarb.

  • Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until a cocktail stick comes out clean. Transfer onto a wire rack to cool. When the cakes are completely cool cut a cone out of the top of each one and fill the hole with the custard.

  • For the rhubarb compote: Top and tail the rhubarb stems. Wash and slice. Place the rhubarb into a heavy bottomed saucepan with the sugar. Stir over a high heat until it comes to simmering point. Stir again, cover with the lid, bring back to the boil and cook for a further 2 minutes. Remove rhubarb from heat and leave to cool.

  • For the frosting: Cream together the butter until creamy. Gradually add the icing sugar and cream until smooth, finally add the vanilla. Frost the cupcakes with a palette knife or piping bag. Garnish with rhubarb compote.

More Recipe Ideas

Top Tip

Be sure to wait until the cakes are really cool before you add the custard

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