Rhubarb and ginger cupcakes

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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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.

Method

  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. 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.

  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. 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

  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

  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.

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