It’s rhubarb season, so time for an previous favourite: rhubarb and custard. In cupcake type! These fluffy vanilla cupcakes are crammed with a tangy rhubarb puree and topped with a swirl of custard buttercream, rhubarb syrup and crunchy crumbs!
A few week in the past, considered one of my favorite Youtubers Cupcake Jemma baked up a batch of Rhubarb Crumble & Custard Cupcakes. And I used to be like: wait, what? Rhubarb? Already?! But sure, in fact: “rhubarb already”. In any case, it’s virtually Mother’s Day!
I have a GREAT mom (hello Mother!), and she occurs to like rhubarb. As I’ve made her rhubarb-y sweets for Mom’s Day a few occasions, the two at the moment are inextricably related in my mind.
Mother’s Day = rhubarb is in season!
And now that we’re as regards to Mother’s Day, I’m celebrating my SECOND Mother’s Day as a mom this yr (again: wait? what?), which makes me really feel so proud and grown up! I feel I’m going to wear a plastic tiara for the event. Or perhaps brush a handful a glitter in my hair? I’m unsure yet, however it’s gonna be something festive. I can’t wait to seek out out what the Rocking Insurgent has deliberate for me, but since Mother’s Day is ALSO the Rocking Rebel’s birthday this yr, I’ve acquired a variety of things planned for him (a birthday celebration/picnic in the park, with a selection of various sorts of apple pie, to be specific)!
(Btw, should you’re an apple individual, just like the Rocking Rebel, you MUST take a look at his recipe for Apple Cookie Crumb Cake. It’s scrumptious!)
However wait, back to these rhubarb and custard cupcakes.
These cupcakes are inspired and partly tailored from Jemma’s recipe. Being the baking-know-it-all that I am (wait. Let’s change that to: super-experienced-and-seasoned-home-baker-who-intuitively-knows-how-to-make-recipes-work, we could?) I modified her recipe a bit.
To begin with, I used my very own good vanilla cupcake recipe for the cake half. Jemma’s cupcakes are literally vanilla cupcakes with a rhubarb ripple, but I didn’t really feel like taking the ripple route. An excessive amount of of a problem.
I’ve additionally provide you with my very own recipe for custard buttercream because Jemma’s recipe was a bit of obscure on that.
Btw, this custard buttercream is SOOOO good! In case you like German buttercream (who doesn’t?!) this custard buttercream is true up your alley. It’s made by beating pastry cream (which is in any case a flowery identify for custard) into crushed butter. (And yes, meaning I’m utilizing the Crushed Butter Technique for this buttercream!). It’s straightforward to make, but be sure that the custard, which could be very thick, doesn’t catch on the bottom of the pan as you prepare dinner it!
Next, I tailored Jemma’s recipe for the rhubarb puree – or goo, as she calls it – as a result of I discovered the orange and vanilla in her recipe somewhat too robust.
The rhubarb goo is made by combining rhubarb (use the purple or pinks stalks for a pink puree!), sugar, water, vanilla, and a bit orange zest in a baking tray, overlaying it tightly with aluminum foil, and baking it for about 20 minutes. The rhubarb will break down, and you’ll have the ability to pressure the liquid off. The liquid is was a tangy rhubarb syrup which is then drizzled on prime of the cupcakes, whereas the rhubarb is blitzed in a food processor to make a high-quality puree.
Lastly, the crunchy crumbs sprinkled on prime give the cupcakes a bit of chew and more of a rhubarb-crumble feel. They’re additionally very yummy!
But oh, that custard buttercream! Confession: I had some leftover after I completed adorning the cupcakes, and I, um, simply ate it. With a spoon. It’s THAT good! ?
Anyway, that’s all about at the moment’s recipe. However in case you like this submit, click right here to subscribe to my mailing record and get my mini eCookbook for FREE (because you’re awesome), scroll down for a nice pin, and share this submit with all of your cupcake and rhubarb-loving buddies!
Or, when you need more rhubarb in your life, take a look at these superior rhubarb recipes:
Rhubarb and Custard Cupcakes
Fluffy vanilla cupcakes full of tangy rhubarb goo, topped with a swirl of scrumptious custard buttercream, rhubarb syrup and crunchy crumbs. Makes 6, but the recipe can easily be doubled.
For the rhubarb goo:
- 150g (or 5.3 oz) washed and trimmed pink/purple rhubarb
- 1 tablespoon granulated sugar
- zest of ¼ orange
- ¼ teaspoon vanilla extract
- 1½ teaspoons water
For the cupcakes:
- 60g (or ¼ cup + ¾ teaspoon) unsalted butter, softened at room temperature
- 60g (or ¼ cup + 2½ teaspoons) granulated sugar
- 1 giant egg (about 50g)
- 60g (or ½ cup – 1 teaspoon) all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- pinch of salt
- 2¼ teaspoons buttermilk
- ⅛ teaspoon vanilla extract
For the buttercream:
- 150g (or ½ cup + 2 tablespoons) milk, I used 2% milk
- 100g (or ½ cup) granulated sugar
- 20g (or four teaspoons) cornstarch
- 2 giant egg yolks
- 226g (or 1 cup) unsalted butter
- ¼ teaspoon vanilla extract
For the crumble topping:
- 39g (or ¼ cup + 1 tablespoon + ¼ teaspoon) all-purpose flour
- 10g (or 5 teaspoons) rolled oats
- 1 teaspoon granulated sugar
- pinch of desk salt
- 25g (or 5¼ teaspoons) melted unsalted butter
Make the rhubarb goo:
- Preheat oven to 175°C/350°F (normal oven setting).
- Chop the rhubarb into 5-cm/2-inch chunks. Place within the backside of a medium-sized roasting tray in a single layer and sprinkle with the sugar. Add the orange zest. Next, combine the vanilla with the water and drizzle it oven the rhubarb.
- Wrap the roasting tray tightly in aluminum foil and bake in the midst of the oven for 20-25 minutes (now’s the time to make the cupcake batter). Take away from oven and permit to cool a bit so you possibly can deal with the tray.
- Pour the contents of the roasting tray (broken down rhubarb and liquid) right into a strainer set over a small saucepan to catch the liquid. Don’t press down on the rhubarb, or you’ll get rhubarb bits in the syrup. Simply let the liquid drain off. Set the liquid apart.
- Next, place what’s left within the strainer (the rhubarb) in the bowl of a meals processor and blitz to a wonderful puree. Permit to cool utterly.
Make the syrup:
- Place the pan with the rhubarb liquid over low heat. Permit to return to a simmer. Scale back by half by letting it bubble gently for 2-3 minutes.
- Pour in a heatproof container (a mug) and permit to chill to room temperature.
Make the cupcakes:
- Preheat oven to 170°C/340°F (normal oven setting) and line a 6-cup muffin pan with cupcake liners.
- In a medium-sized bowl, beat butter till pale and fluffy, about two minutes. Add the sugar and combine till the combination seems to be mild and fluffy, another 2 minutes.
- Crack the egg in a small bowl and whisk with a fork. Add half the egg to the butter and sugar mixture and combine until nicely combined. Add the remaining half egg and combine till the combination seems like thick buttercream. The mixture might separate, but should you just hold mixing it’ll come together again. Make sure that to scrape the edges and bottom of the bowl each now and then with a rubber spatula.
- Add the flour, baking powder, baking soda and salt and stir with a rubber spatula until considerably included. Combine briefly with the mixer, about 30 seconds, then scrape the edges and backside of the bowl again together with your rubber spatula and combine for an additional 5 seconds. Finally, add the buttermilk and vanilla and mix for 30 seconds, or until superbly mixed.
- Divide the batter evenly over the lined cups, place in the midst of the oven and bake for 20 minutes, or until a tester inserted into the middle of one of the cupcakes comes out clean. Permit to cool to room temperature on a wire rack before frosting.
Make the buttercream:
- Mix milk and ¾ of the sugar in a small saucepan. Add the remaining sugar with the cornstarch to a medium-sized, heatproof bowl. Whisk till mixed. Add about 4 tablespoons of the milk combination to the cornstarch mixture and whisk till included. Add the egg yolks and whisk until frothy.
- Place milk-and-sugar mixture over low heat and warmth gently until scalding. Drizzle the recent milk combination into the bowl with the yolk-mixture, whisking continuously.
- Once all the milk has been added, pour the yolky-mixture back into the saucepan and warmth over low heat, stirring always with a rubber, heatproof spatula. As the mixture heats, it’ll thicken. Hold scraping the edges and backside of the pan and heat the mixture by way of for an additional minute, ensuring the custard doesn’t catch on the bottom of the pan.
- Once heated by means of, scrape the custard onto a plate and cover instantly with plastic wrap, pressing the plastic wrap immediately onto the surface of the custard together with your hand (be careful: scorching!) to stop a skin from forming. Put aside to cool to room temperature.
- Once the pastry cream has cooled to room temperature, add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat butter till mild and fluffy.
- Add the pastry cream one spoonful at a time, mixing properly after each addition. As soon as all of the pastry cream has been added, add the vanilla and beat for an additional 2-5 minutes, or until the buttercream appears clean, creamy and fluffy.
Make the crumble:
- Preheat oven to 170°C/340°F (commonplace oven setting).
- Combine all elements in a small bowl. Using a picket spoon, stir till included. Using your fingers, type superb crumbs. Unfold the crumbs on a small cookie sheet and bake on a rack in the midst of the oven for 10-15 minutes, or until golden brown.
- Remove from the oven and permit to cool utterly to room temperature.
- Using an apple corer, remove the center of every cupcake. Fill a small piping bag with the rhubarb goo, snip the top of the piping bag, and fill the holes with the rhubarb goo.
- Match a big piping bag with a star tip and fill it with the custard buttercream. Pipe giant swirls on prime of the cupcakes (you will in all probability have some leftover buttercream), drizzle with the rhubarb syrup, and sprinkle with crumbs.
- Cupcakes maintain in an hermetic container in the fridge for Three days. Permit to return to room temperature before serving.