Rhubarb Crumble and Custard Cupcakes
Ingredients
-
Rhubarb ripple
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300g Rhubarb
-
3 tbsp Caster Sugar
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Cupcakes
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125g Self Raising Flour
-
125g Caster Sugar
-
125g Unsalted Butter
-
1.4 tsp Bicarbonate of Soda
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2 Eggs
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1 tbsp Milk
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1/2 tsp Vanilla Extract
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Custard buttercream
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100g Unsalted Butter
-
200g Icing Sugar
-
25g Custard Powder
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Crumble
-
40g Plain Flour
-
10g Oats
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2 tsp Caster Sugar
-
20g Melted Unsalted Butter
Directions
Who doesn’t love a good crumble with tons of custard? Surely there’s no way to improve this comfort food? How about putting it in a cupcake! These rhubarb crumble and custard cupcakes have a vanilla sponge rippled with rhubarb, custard buttercream, a drizzle of tangy rhubarb syrup and a sprinkling of crumble. Sound good?
Rhubarb ripple
Put rhubarb in a lined baking tin and sprinkle over the sugar. Bake in the oven for 25 minutes. Drain off the juice and keep aside for later. Use and fork to mush the pieces of rhubarb slightly and set aside to cool.
Cupcakes
Preheat the oven to 180/160ºc and line a cupcake tin with cases. Add the flour, sugar, butter and bicarb to a stand mixer and mix well. Add the eggs, milk and vanilla extract and mix again until well combined. Swirl the mushed rhubarb into the mix. Divide between the cupcake cases and bake for 20-25 minutes until golden. Leave aside to cool.
Crumble
Mix the oats, flour and sugar together and mix in the melted butter. Spread onto a lined baking tray and bake for 15 minutes or until crisp.
Buttercream
Beat the butter until soft. Sieve in the icing sugar and custard powder and beat again.
Use a piping bag with a large circular tip to pipe big swirls of buttercream onto each cupcake. Drizzle with the juice from the rhubarb and finish with a generous sprinkle of crumble.
Ingredients
Rhubarb ripple |
|
| 300g Rhubarb | |
| 3 tbsp Caster Sugar | |
Cupcakes |
|
| 125g Self Raising Flour | |
| 125g Caster Sugar | |
| 125g Unsalted Butter | |
| 1.4 tsp Bicarbonate of Soda | |
| 2 Eggs | |
| 1 tbsp Milk | |
| 1/2 tsp Vanilla Extract | |
Custard buttercream |
|
| 100g Unsalted Butter | |
| 200g Icing Sugar | |
| 25g Custard Powder | |
Crumble |
|
| 40g Plain Flour | |
| 10g Oats | |
| 2 tsp Caster Sugar | |
| 20g Melted Unsalted Butter | |
