Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Summer Rhubarb and Custard Cupcakes July 27, 2013

Rhubarb

 

Ingredients

 

120g caster sugar

55g butter

1 large egg

180ml natural yoghurt

1 tsp vanilla extract

170g self raising flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp bicarbonate of soda

115g fresh rhubarb, diced

200g ready-made custard

 

For the rhubarb compote

 

200g fresh rhubarb, washed and sliced

70g caster sugar

 

For the frosting

 

120g butter, softened

200g icing sugar, sifted

1 tsp vanilla extract

 

Method

 

Preheat oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Sift the flour with the baking powder, bicarbonate of soda and salt, then set aside.

Cream the butter and sugar until light and fluffy. Add the egg, yoghurt and vanilla extract, blend until smooth. Add the flour, then fold in the rhubarb.

Spoon the mixture into the cases and bake for 20 – 25 minutes. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

When the cakes are cool cut a cone out of the top of each one and fill the hole with custard.

Next make the compote. Put the rhubarb in a saucepan with the sugar. Stir over a high heat until it comes to a simmer, then cover with a lid, bring to a boil and cook without stirring for a further 2 minutes. Remove from the heat and leave to cool.

For the frosting, cream the butter until soft. Gradually add the icing sugar and cream together until smooth, then add the vanilla extract. Frost the cupcakes with a palette knife or piping bag then garnish with a little rhubarb compote.

Enjoy with your sister (or whoever) along with a nice cuppa.

 

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