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I was seeing some friends on Saturday night, so I decided to make some Rhubarb and Custard Cupcakes from the Hummingbird Bakery 'Home Sweet Home' recipe book. I think they might just be my favourite cupcakes I've made
The HB recipe features a custard topping. I followed their recipe and it resulted in a jelly-like tasteless mass that looked terrible, so I made custard buttercream instead.
Here's the recipe I ended up doing...
Rhubarb & Custard Cupcakes (makes 12-14)
Rhubarb filling:
300g rhubarb cutinto 1cm chunks
125g butter
300g caster sugar
Sponge:
70g butter
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
210ml milk
2 large eggs
1/4 tsp vanilla bean paste
Custard buttercream:
250g icing sugar
8 tsp custard powder
150g butter
First make the rhubarb filling by putting the rhubarb pieces into a pan with the butter and sugar, and a couple of spoonfuls of water, and heat until the sugar is dissolved. Keep on a medium heat until the rhubarb is soft, then drain off the liquid and allow the rhubarb to cool completely. In the HB recipe it calls for just 120g rhubarb, so I have scaled it up for 300g. These amounts result in a lot of liquid with the rhubarb, so in future I will use a lot less butter and sugar.
While the rhubarb is cooling, make the sponge. The HB method is a little different to normal - you mix the dry ingredients together until you have a breadcrumb-like consistency, then add the milk, eggs and vanilla. You end up with quite a liquidy batter, so the easiest way to divide this into the cupcake cases is to use a 50ml ice-cream scoop.
Bake for 18-20 minutes at 160C (fan oven) until a skewer comes out clean.
Allow the cupcakes to cool while you make the buttercream - all you have to do is whisk the ingredients together, adding a little hot water (1-2 tsp) if needed to help it along.
Once everything is cool, cut a cone-shape out of the top of each cupcake with a sharp knife, and trim down the cone to make a flat lid. Add a spoonful of the rhubarb filling to each cupcake, and place the lid back on top. Decorate them with the buttercream - I like to add a little red food colouring to half of the mixture and then put both colours into a piping bag for a marbled effect.
Eat, and enjoy
Yummy!
The HB recipe features a custard topping. I followed their recipe and it resulted in a jelly-like tasteless mass that looked terrible, so I made custard buttercream instead.
Here's the recipe I ended up doing...
Rhubarb & Custard Cupcakes (makes 12-14)
Rhubarb filling:
300g rhubarb cutinto 1cm chunks
125g butter
300g caster sugar
Sponge:
70g butter
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
210ml milk
2 large eggs
1/4 tsp vanilla bean paste
Custard buttercream:
250g icing sugar
8 tsp custard powder
150g butter
First make the rhubarb filling by putting the rhubarb pieces into a pan with the butter and sugar, and a couple of spoonfuls of water, and heat until the sugar is dissolved. Keep on a medium heat until the rhubarb is soft, then drain off the liquid and allow the rhubarb to cool completely. In the HB recipe it calls for just 120g rhubarb, so I have scaled it up for 300g. These amounts result in a lot of liquid with the rhubarb, so in future I will use a lot less butter and sugar.
While the rhubarb is cooling, make the sponge. The HB method is a little different to normal - you mix the dry ingredients together until you have a breadcrumb-like consistency, then add the milk, eggs and vanilla. You end up with quite a liquidy batter, so the easiest way to divide this into the cupcake cases is to use a 50ml ice-cream scoop.
Bake for 18-20 minutes at 160C (fan oven) until a skewer comes out clean.
Allow the cupcakes to cool while you make the buttercream - all you have to do is whisk the ingredients together, adding a little hot water (1-2 tsp) if needed to help it along.
Once everything is cool, cut a cone-shape out of the top of each cupcake with a sharp knife, and trim down the cone to make a flat lid. Add a spoonful of the rhubarb filling to each cupcake, and place the lid back on top. Decorate them with the buttercream - I like to add a little red food colouring to half of the mixture and then put both colours into a piping bag for a marbled effect.
Eat, and enjoy
Yummy!