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A cupcake cut in half to show the rhubarb centre Tried & Tested

Rhubarb cupcakes

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3.429 stars based on 7 ratings

These beautiful cupcakes use delicious red and pink champagne rhubarb that are in season at the beginning of the year. Created by Eric Lanlard from his recipe book ‘Cox, Cookies and Cake’ this is definately one to try.

 

 

Key Information

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

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Ingredients

  • 250g 8⅞ oz Butter (unsalted) softened
  • 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 buttercream

  • 250g 8⅞ oz Butter (unsalted) softened
  • 600g 21¼ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the baked rhubarb strips

  • 2 2 Rhubarb stalks, champagne rhubarb
  • Icing sugar for dusting (we use Silver Spoon) Icing sugar

For the rhubarb compote

  • 125g 4½ oz Rhubarb trimmed, diced into small cubes
  • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Ginger (ground)
  • 1tbsp 1tbsp Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    It is best to make the baked rhubarb strips the day before. Preheat the oven to 120°C (100°C fan, gas mark ½).

  2. Classic mode Step 2

    With a very sharp knife, cut the rhubarb stalks into 10cm (4″) pieces and then cut very thin lengths from each piece. Place on a baking tray lined with baking paper or a silicone mat, dust icing sugar over the top and bake for 2–3 hours, or until dried out and crisp. Be careful not to overcook or you will lose the beautiful pink shade.

    Ingredients for this step

    • 2g ⅛ oz Rhubarb trimmed, diced into small cubes
    • Icing sugar for dusting (we use Silver Spoon) Icing sugar
  3. Classic mode Step 3

    When baking the cupcakes the following day, preheat the oven to 200°C (180°C fan, gas mark 6), and line a cupcake tin with paper cases.

  4. Classic mode Step 4

    Cream the butter and sugar until pale and fluffy. Add the eggs and then slowly add the milk.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 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)
  5. Classic mode Step 5

    Sift in the flour and ginger.

    Ingredients for this step

  6. Classic mode Step 6

    Divide the mixture between the papercases and bake for 18–20 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.

  7. Classic mode Step 7

    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.

    Ingredients for this step

    • 125g 4½ oz Rhubarb trimmed, diced into small cubes
    • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Ginger (ground)
    • 1tbsp 1tbsp Water
  8. Classic mode Step 8

    Once the rhubarb has softened and the liquid has turned into a syrup consistency, remove from the heat and leave to cool completely.

  9. Classic mode Step 9

    Use a 2cm (¾”) wide cutter to cut 1cm (¹/³”) deep into the centre of each cupcake to leave a space for the compote. Spoon the compote into these spaces.

  10. Classic mode Step 10

    To make the vanilla buttercream, cream the butter in a large bowl, ideally using an electric hand wisk on medium speed. Blend in the sugar, a quarter of it 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 you are ready to use it.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 600 600 Icing sugar for dusting (we use Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  11. Classic mode Step 11

    Using a small palette knife, smooth the buttercream over the cupcakes. You can also create small spikes by quickly touching the buttercream with the flat blade of the palette knife. Once the buttercream has set, arrange the dried pieces of baked rhubarb decoratively on top of each cupcake.