Rhubarb and Custard Cupcakes
During forced rhubarb season, give these retro cupcakes a try! They're sweet, eye-catching and easily devoured. Use shop-bought rhubarb jam, or try my recipe here.
Ingredients
For the cake
Equipment
Method
1. Preheat the oven to 170°C fan (180°C non fan). Using an electric hand whisk, beat the baking spread and sugar together until light and fluffy. Try to get as much air into the mixture as possible.
During forced rhubarb season, give these retro cupcakes a try! They're sweet, eye-catching and easily devoured. Use shop-bought rhubarb jam, or try my recipe here.
Ingredients
For the cake
- 110g baking spread/margarine/butter
- 110g golden caster sugar
- 2 eggs, beaten
- 85g self-raising flour
- 25g custard powder (I use Bird's)
- ¾ tsp baking powder
- Approximately 4 tbsp rhubarb jam (try my recipe here)
- 200g icing sugar, sifted
- 100g butter, at room temperature
- 50ml ready made custard (I use Ambrosia's 150ml pot)
- Approximately 8 crushed rhubarb and custard boiled sweets
Equipment
- 12-hole muffin tray
- 12 muffin/cupcake cases
Method
1. Preheat the oven to 170°C fan (180°C non fan). Using an electric hand whisk, beat the baking spread and sugar together until light and fluffy. Try to get as much air into the mixture as possible.
2. Add the beaten eggs to the mixture very gradually (to avoid curdling), alternating with spoonfuls of flour. Once you've used up all the egg mixture, add any remaining flour and the custard powder. Add the baking powder and mix well.
3. Divide the mixture between the cupcake cases (approximately 2 teaspoons per case). Then swirl in one and a half teaspoons of rhubarb jam. Use a skewer to do this.
4. Bake in the oven for 25 minutes until risen and golden brown. Transfer them to a cooling tray and leave to cool.
4. Bake in the oven for 25 minutes until risen and golden brown. Transfer them to a cooling tray and leave to cool.
5. When the cakes are cool, make the icing. Mix the icing sugar and butter together using an electric hand whisk, until light and fluffy. Fold in (using a metal spoon) 50ml of ready made custard. Do this gradually, adding a little at a time. If it curdles, add a little more icing sugar. Pipe or spoon the mixture onto the buns, crush the sweets using a rolling pin in a plastic bowl, and then sprinkle them on top.