Description
Rhubarb custard cupcakes bring spring’s sweetest melody to dessert tables with classic British charm. Silky custard and tangy rhubarb create a perfect harmony that will delight you in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup rhubarb, diced (fresh or frozen)
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
Baking Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Frosting Ingredients:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup custard powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- A few drops of food coloring (yellow and red)
Topping:
- Crushed biscuits or crumble for decoration
Instructions
- Prepare the oven at 350°F and arrange cupcake liners in a muffin tin for smooth removal later.
- Combine softened butter and sugar in a mixing bowl, whipping until the mixture becomes light and airy using an electric mixer.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition.
- Separately whisk flour, baking powder, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk and mixing gently to maintain a smooth consistency.
- Delicately fold diced rhubarb throughout the batter, distributing pieces evenly for consistent tangy flavor.
- Distribute batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking.
- Bake for 18-20 minutes until a toothpick inserted centrally emerges clean, monitoring carefully to prevent overcooking.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Whip softened butter until creamy, then gradually integrate powdered sugar and custard powder for a smooth frosting base.
- Introduce milk and vanilla extract, continuing to beat until the frosting achieves a light, fluffy texture.
- Separate frosting into two portions, leaving one natural and tinting the other with yellow and red food coloring for visual interest.
- Use a star-tipped piping bag to apply custard frosting, creating elegant swirled designs across cooled cupcakes.
- Enhance presentation by sprinkling crushed biscuits or crumble atop the frosted cupcakes for added texture and flavor.
- Serve and savor these delightful rhubarb custard cupcakes, perfect for any occasion or sweet craving.
Notes
- Swap rhubarb with seasonal fruits like strawberries or raspberries for variety and different flavor profiles.
- Use gluten-free flour blend to create a celiac-friendly version of these delightful cupcakes.
- Reduce sugar content by substituting with alternative sweeteners like stevia or monk fruit for a lower-calorie treat.
- Experiment with dairy-free options by using plant-based butter and milk alternatives to accommodate vegan and lactose-intolerant dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg