Hello lovelies,
I’m sure many of you can relate when I say that, if there’s one thing I love to do with my parents, it’s to sit down and talk about their childhood memories. I just love it, I find it so fascinating going back in time and hearing the differences between their childhoods and mine and just how times have come on in general since then.
More often than not, we will get onto the subject of food, in particular, their favourite childhood sweets and deserts. Being a baker, it’s obviously something I’m always so interested in as times are so different now than they were back in the 60’s & 70’s.
One sweet which pops up more often than not, is hard boiled rhubarb and custard sweets. They aren’t as popular these days as they were back then but regardless, I know for my parents they’re still a firm favourite.
So, I decided to take them back to their childhood but with a slight twist. If you hadn’t already guessed from the title, I’m not making hard boiled sweets, today I’m baking rhubarb and custard cupcakes.
I actually came across this recipe on my nightly scroll on Pinterest. It’s made by the incredibly talented Sarah, also known as ‘aspoonfulofvanilla’ online. She’s been an inspiration of mine for a good couple of years now so I knew her recipe would be foolproof!
And boy, was I right! Sarah’s absolutely smashed it with this batch of rhubarb and custard cupcakes, it went down a treat with my loved ones, so I had to share it with you all today.
{ Sarah’s Original Recipe: https://aspoonfulofvanilla.co.uk/2024/04/11/rhubarb-and-custard-cupcakes/ }
So, if this recipe has caught your attention and got you wanting to reminisce on the good times, then you know the drill. Keep on scrolling below and you’ll find the recipe.
Category: Sweet Treat
Servings: 12
Prep Time: 20 Minutes
Bake Time: 15-20 Minutes
Decorating Time: 15 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Rhubarb Compote:
- 400g Of Rhubarb
- 100g Of Golden Caster Sugar
- 3tbsp Of Cold Water
Ingredients You Need For The Cupcakes:
- 150g Of Unsalted Butter
- 150g Of Caster Sugar
- 3 Large Eggs
- 50g Of Custard Powder
- 125g Of Self-Raising Flour
- 1tsp Of Baking Powder
- 12tbsp Of Rhubarb Compote
Ingredients You Need To Decorate:
- 200g Of Unsalted Butter
- 350g Of Icing Sugar
- 50g Of Custard Powder
- Leftover Rhubarb Compote
How To Make The Rhubarb Compote:
- Firstly, gather together your equipment and ingredients and line a 12 hole cupcake tin with cupcake cases.
- Secondly, wash and dry the rhubarb.
- Using a knife, cut the rhubarb into approximately 4cm long chunks and place them into a medium sized saucepan along with the 100g of golden caster sugar and 3tbsp of water.
- Heat the rhubarb on a low-medium heat and stir continuously until the sugar has dissolved.
- Now, leave to simmer for 15-20 minutes, stirring occasionally, until the rhubarb breaks down.
- Once it’s broken down and a compote consistency, remove from the heat and transfer immediately into a heat proof bowl, then place the bowl into the fridge to cool.
How To Make The Cupcakes:
- Whilst the compote is cooling, preheat the oven 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 150g of butter with 150g of caster sugar until light and fluffy.
- Next, one at a time, beating well between each addition, beat in the 3 large eggs and 50g of custard powder until combined.
- Now, mix in the 125g of self-raising flour and 1tsp of baking powder until just combined.
- Divide the cake mixture between the 12 cupcake cases.
- Add a tablespoon of rhubarb compote on top of each cupcake and using a skewer, swirl the compote into the cupcake batter.
- Place into the oven for 15-20 minutes, until lightly golden and are springy to the touch.
- Once baked, remove from the oven and leave to cool in the cupcake tin for 5 minutes before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cupcakes have cooled, it’s time to decorate.
- In a large bowl, using an electric whisk, beat the 200g of unsalted butter until loosened, light and fluffy.
- In two/three additions, beating well between each addition, beat in the 350g of icing sugar and 50g of custard powder until a buttercream has formed.
- Next, attach a 2D piping nozzle to a piping bag and transfer the buttercream into the piping bag.
- Pipe the buttercream onto your cupcakes.
- Finally, when all the cupcakes have got buttercream on, add a tablespoon of rhubarb compote onto the top of each cupcake and using the spoon, carefully encourage the compote to drip down the sides of the buttercream.
That’s your Rhubarb & Custard Cupcakes prepared, baked and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container for 3-5 days.
- If you have any leftover compote, leave in the fridge for up to 2 weeks.
These cupcakes slapped! if your looking to be transported back in time, to the days where rhubarb and custard sweets were in their prime, then your going to love these.
The gorgeous tart rhubarb compote with the custard flavoured cake and buttercream just works like an absolute dream with one another.
Let me know in the comments below if you make these cupcakes yourself and if you do, what your thoughts are on them. Do you love or hate the idea of R&C cupcakes? Did you love the flavours?
Sending you all tons of love & hugs as always,
Elle xo
