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Save to my recipesRhubarb and Ginger Cupcakes Ingredients
| 250 grams | Unsalted Butter | |
| 175 grams | Light Muscovado Sugar (Billington's) |  |
| 3 | Free Range Eggs |  |
| 225 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 2 tsp | Ginger ground | |
| 175 ml | Milk |  |
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Rhubarb and Ginger Cupcakes
Recipe Submitted By: bakingmad
Rhubard and Ginger Cupcakes as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.
| Preparation Time | 00 minutes |
|---|---|
| Baking Time | 20 minutes |
| Portions | 12 cupcakes |
| Skill Level | Easy |
| Average Rating |  |
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 |  |
This recipe uses
How to make Rhubarb and Ginger Cupcakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 180°C/ 160°C fan/ 350°F/ Gas Mark 4
-
Line a cup cake baking tray with foil paper cases
-
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
- 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
- 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 frosting covered until ready to decorate the cupcakes
-
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
Remember to review this recipe at www.bakingmad.com
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