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Cupcakes in gold paper cases with swirled cream icing with a dollop of rhubarb on top Tried & Tested

Rhubarb and ginger cupcakes

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1.889 stars based on 9 ratings

The delicious flavour combination of rhubarb and ginger makes these truly scrumptious cupcakes. They are a perfect addition to any afternoon tea gathering and look adorable decorated with vanilla buttercream. These cupcakes featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cupcakes

  • 250g 8⅞ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 3 3 Egg(s) (free range)
  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 2tsp 2tsp Ginger (ground)
  • 175ml 6 fl oz Milk (whole)

For the rhubarb compote

  • 125g 4½ oz Rhubarb trimmed and cut into small pieces
  • 30g 1⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Ginger (ground)
  • 2tbsp 2tbsp Water

For the buttercream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a cupcake baking tray with foil paper cases.

  2. Classic mode Step 2

    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.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 3 3 Egg(s) (free range)
    • 175ml 6 fl oz Milk (whole)
    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Ginger (ground)
  3. Classic mode Step 3

    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. Classic mode Step 4

    To make the rhubarb compote, place all the ingredients 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 and reduce for 2-3 minutes. Once the rhubarb has softened and the liquid has gone syrupy, remove from the heat and leave to cool completely

    Ingredients for this step

    • 125g 4½ oz Rhubarb trimmed and cut into small pieces
    • 30g 1⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 1tsp 1tsp Ginger (ground)
    • 2tbsp 2tbsp Water
  5. Classic mode Step 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. Keep the buttercream covered until ready to decorate the cupcakes

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 600g 21¼ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 2tbsp 2tbsp Milk (whole)
  6. Classic mode Step 6

    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 buttercream over the top.