Recipes, re-invented from cooking shows
Rhubarb and Custard Cupcakes
Prep. Time:
Baking Time:
Total Time:
35 mins
20 mins
1 hour
Serves:
Makes 12 cupcakes
About the Rhubarb Powder:
The dehydrated rhubarb powder is mixed into the wet ingredients and allowed to hydrate, creating an intense rhubarb flavor throughout the batter without adding moisture that could make cupcakes heavy. Combined with fresh rhubarb pieces, you get both concentrated flavor and delightful texture contrast.
Ingredients
CUPCAKES:
1¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
⅔ cup caster sugar
¼ cup demerara sugar
½ cup unsalted butter, room temperature
2 large eggs, room temperature
½ cup whole milk, room temperature
¼ cup sour cream
1½ tsp vanilla extract
¾ cup fresh rhubarb, diced into ¼-inch pieces
2 tbsp organic dehydrated rhubarb powder
1 tbsp all-purpose flour (for tossing rhubarb)
½ tsp ground ginger (optional, complements rhubarb)
CUSTARD BUTTERCREAM:
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
⅓ cup custard powder (Bird's or similar)
4-5 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
Yellow food coloring (optional, for custard color)
Instructions
FOR THE CUPCAKES:
Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Prepare rhubarb: Toss diced rhubarb with 1 tbsp flour and set aside. This prevents sinking and reduces moisture.
Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
Cream butter and sugars: In a large bowl, beat butter with both sugars until light and fluffy (3-4 minutes). The demerara sugar adds wonderful toffee notes and moisture.
Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine wet ingredients: In a small bowl, whisk together milk, sour cream, vanilla, and dehydrated rhubarb powder. Let stand 2 minutes to hydrate the powder.
Alternate additions: Add flour mixture to butter mixture in 3 additions, alternating with milk mixture in 2 additions. Begin and end with flour. Mix just until combined.
Fold in rhubarb: Gently fold in the floured rhubarb and ginger (if using) with a rubber spatula.
Fill and bake: Divide batter evenly among liners (about ¾ full). Bake 18-20 minutes until a toothpick inserted in center comes out clean or with just a few moist crumbs.
Cool: Cool in pan 5 minutes, then transfer to wire rack to cool completely before frosting.
FOR THE CUSTARD BUTTERCREAM:
Beat butter: Beat butter until very light and fluffy (4-5 minutes).
Add custard powder: Beat in custard powder until well combined.
Add sugar gradually: Add powdered sugar 1 cup at a time, beating well after each addition.
Add liquids: Beat in cream, vanilla, and salt. Add food coloring if desired for a more custard-like appearance.
Adjust consistency: If too thick, add more cream 1 tablespoon at a time. If too thin, add more powdered sugar.
ASSEMBLY AND SERVING:
Pipe or spread frosting generously on cooled cupcakes.
Optional garnish: thin rhubarb strips or a light dusting of custard powder.
Store covered at room temperature for 2 days or refrigerated for up to 5 days.
Ingredients in tiny quantities
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