Light and fluffy cupcakes, flavoured with rhubarb jam and custard powder, filled with a sharp rhubarb puree and topped with a sweet custard frosting.
These are the first thing I have baked using my rhubarb jam. As you have probably noticed, I LOVE rhubarb and custard, so I have been wanting to make some rhubarb and custard cupcakes for quite a while.
These are extremely decadent cupcakes, with the flavoured sponge, filling and custard frosting. I have made a rhubarb compot to fill the cupcakes, rather than just using the jam because I think the jam would have been too sweet and the compot balances the sweet flavour of the custard perfectly!
These are a great summertime treat, and they are so indulgent, they would be a great thing to make for dessert, if you planning any summer BBQs!
I will be bringing these along to Fiesta Friday#73 hosted by ANGIE, , Michelle @Giraffes Can Bake and Juju @ cookingwithauntjuju. Fiesta Friday is especially exciting this week as my Chocolate and Banana Rolls have been featured! So why not come and join the party!
Variations: If you want an easier option for the icing, just add some custard powder and vanilla extract to some standard buttercream, it will give a lovely custard-y flavour for much less effort!
Ingredients: Makes 12 Large Cupcakes
- 150g butter
- 150g sugar
- 100g rhubarb jam
- 2 eggs
- 1 tbsp custard powder
- 150g self raising flour
The Rhubarb Puree:
- 200g rhubarb
- 1 tbsp sugar
The Custard Frosting
- 300ml double cream
- 3 egg yolks
- 100g sugar
- 50g corn flour
- 1 tsp vanilla extract
Preheat the oven to 180C and line a 12 hole cupcake tray with cupcake cases.
Cream together the butter and sugar until light and fluffy, then whisk in the jam. Fold in the eggs, followed by the custard powder and flour.
Spoon into the cases until 2/3 full and bake in the preheated oven for12-15 minutes, until golden brown and cooked through.
Leave to cool on a wire rack before icing.
The Rhubarb Puree:
Chop the rhubarb into chunks about 1cm thick and place on a baking tray. Scatter with the sugar and a splash of water.
Bake in the preheated oven for 15-20 minutes until soft and cooked through.
Transfer to a small blender and blitz to a fine puree – taste to see if it needs any extra sugar.
The Custard Frosting:
Heat up 300ml of the cream in a large pan until steaming hot (but not boiling). Meanwhile whisk together the egg yolks, sugar and cornflour, to from a thick paste
Pour the paste into the hot cream and whisk continuously until the mixture thickens, remove from the heat and continue whisking until the mixture forms a very thick paste, chill in the fridge while the cupcakes cool.
Whisk the rest of the double cream until stiff peaks form, then add the chilled custard mixture 1tbsp at a time, to form a thick creamy custard.
Cut a hole into the top of each cupcake, a few cm wide and deep. And fill with 1 heaped tsp of rhubarb puree.
Spoon the custard into a piping bag with a star shaped nozzle and pipe a swirl onto the top of each cupcake.
Decorate with some pink sprinkles, serve.
P.S If you like this recipe then you will probably like my Rhubarb and Custard Cake: