Seeing those cupcakes? Yes? Well, today I’m going to show you how you can bake your own rhubarb cupcakes! They are sweet & tangy & just delicious. To top it all of I sprinkled them with some extra crumble.
This is the essential ingredient for your cupcakes. It’s really easy to make. All you need is 300 g of rhubarb, 3 tbsp of caster sugar, a vanilla pod and the peel of an orange.
After washing your rhubarb, cut them up in large chunks and put them in a baking tray. Add the orange peel and sugar. At last scrape the vanilla seeds out your pod, sprinkle them over the rhubarb chunks and put the cut open pods in too. Seal the tray with some foil and bake the rhubarb for 10-15 min in the oven on 180° C.
When you take the rhubarb out the oven, it all should be smoochy and fallen apart. Take your vanilla pod out the tray, then transfer every things else into a bowl including the sauce. Whats left to do is getting a mixer and mix your rhubarb until you have a smooth custard like consistency. And there you have your rhubarb goo!
The base for this cupcake is a simple vanilla cupcake mix. Whip up a badge for 12 cupcakes. All you need is: 150g caster sugar, 150g soft unsalted butter, 3 eggs, 150g flour, vanilla essence & baking powder. Mix the sugar and butter, add the eggs and give it another whisk. Fold in the flower, baking powder and vanilla essence and you’re done.
Now it’s time to create some rhubarb ripples. Take a spoon full of the rhubarb goo. Drag it lightly through the vanilla cupcake mix. It should create a marble effect. Fill your cupcakes cases. Add some more rhubarb goo as you go. Bake your rhubarb cupcakes at 180° C for 20 min.
Let the cupcakes cool down. Meanwhile make the icing. Mix 100g unsalted butter and 200g icing sugar. Here’s a more detailed description for a yummy icing.
The last steps are to make a good crumble. 80g flour, 20g porridge oats, 1 tsp caster sugar, 1 tsp demerara sugar, pinch of salt and 40g unsalted melted butter are mixed together. Once you have big crumbs forming get your hands in there to brake them up. Then lay the crumbs out on a baking tray and bake for 170° C for 10 min or until golden brown.
To make your cupcakes even more yummy. Create a whole in the middle of each cupcake and fill it up with rhubarb goo. Then cover your cupcakes with the icing and sprinkle some crumbs over. And there you have it. Some yummy and delicious rhubarb cupcakes toped with golden crumbs.
Now it’s over to you! Get yourself some rhubarb and start baking. It may be not the simplest of recipes but at the end every step was worth it. I love trying out new recipes and this was totally worth trying. Everybody loved the rhubarb cupcakes and this won’t be the last time I have done them.
Have beautiful weekend my lovelies, xx