Additional Ingredients

125 grams	Rhubarb trimmed and cut into small pieces
30 grams	Light Muscovado Sugar (Billington's)
1 tsp	Ginger ground
2 tbsp	Water

Further Additional Ingredients

250 grams	Unsalted Butter
1 tsp	Vanilla Extract (Nielsen Massey)
600 grams	Golden Icing Sugar (Billington's)
2 tbsp	Milk

How to make Rhubarb and Ginger Cupcakes

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1. Preheat the oven to 180°C/ 160°C fan/ 350°F/ Gas Mark 4
2. Line a cup cake baking tray with foil paper cases
3. 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. 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
4. To make the rhubarb compote, place all the ingrediants 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 andreduce for 2-3 minutes. Once the rhubarb has softened and the liquid has gone syrupy, remove from the heat and leave to cool completely
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
6. Keep the frosting covered until ready to decorate the cupcakes
7. 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 frosting over the top

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