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Sunday, 2 September 2012

Rhubarb Crumble and Custard Cupcakes

So, I decided to do a bit of experimental baking this weekend to expand the recipe selection at Sarah Bakes (www.facebook.com/SarahBakesEtc) my very newly fledged small business :-)

I wanted to do a range of "Great British Desserts" for an order for a couple leaving the UK for Oz-and after taste testing this was a favourite!

The sponge itself is a basic vanilla and it's filled with a rhubarb compote with a custard buttercream and topped with "crumble"

Cake Recipe:
80g butter unsalted
280g caster sugar
240g plain flour
1tbsp baking powder
1tsp vanilla extract
240ml whole milk
2 eggs

Rhubarbs Compote:
2 sticks rhubarb, chopped in to chunks
100g soft light brown sugar
Up to 100ml water

Custard Buttercream Topping:
160g butter unsalted
600g icing sugar
Half a single serving packet of custard powder
60ml whole milk
1tsp vanilla extract

Shortbread biscuits, crumbled
Rhubarb compote

Makes 12-15 cupcakes
Preheat the oven to 170 degrees centigrade

1. Mix the butter with the dry ingredients until the mixture is like fine breadcrumbs (this is best done in a freestanding mixer, if possible)

2. Meanwhile, beat the eggs and add to the milk with the vanilla essence, and mix until combined

3. On a slow speed add the milk mixture until the cake mixture comes together then scrape the sides and mix together on medium until its well combined

4. Turn the mixer back down to ow and add the remainder of the milk mixture slowly

5. Scrape the sides down again and mix until its all well combined

6. Fill cake cases and cook in the middle of the oven for 15-20 minutes (depending on if the oven is fan assisted) or until a cocktail stick comes out clean

7. Take out of the trays and leave to cool on a wire rack

8. Whilst the cakes are cooking make the compote. Put the rhubarb chunks in to a heavy bottomed pan with the sugar and put the lid on, cook on a medium heat until the sugar's melted.

9. Add enough water to keep the mixture loose and cook until the rhubarb pulls apart (around 15 minutes) then transfer to a dish to cool

10. For the buttercream put the butter and 500g icing sugar in a mixer and mix until it comes together. It is likely to be ball like texture at this stage.

11. Mix the custard powder mix with the milk until smooth and add gradually to the buttercream to loosen the mixture.

12. Once all combined, add the additional 100g icing sugar if the buttercream is too thin, and turn up the mixer and beat for 5-10 minutes until thick and creamy

13. Once the cakes are cooled scoop out the middle of the cake and put around a teaspoon full of compote in the middle, replacing its "lid" by gently pressing down

14. Once all the cakes are filled, frost using your choice of nozzle, and then top with some of the compote and some shortbread crumbs

15. Devour greedily-anomanom!!

1 comment:

  1. Seriously want to try these Sarah! Such a different idea. My whole mouth is watering right now ;-) xx