These beautifully bright cupcakes make the most of stunning seasonal rhubarb. Adding a homemade rhubarb compote to the cake batter adds a delicious tartness that works wonderfully with the creamy icing – top with more fresh rhubarb purée and slivers of crunchy pistachios for a cupcake that’s almost too pretty to eat.
Ingredients
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- 100g (3 1/2oz) unsalted butter, softened
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- 100g caster sugar
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- 2 medium eggs, lightly beaten
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- 50g (2oz) ground almonds
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- 70g (3oz) self-raising flour, sieved
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- 1 small orange, zested
For the compote:
For the icing:
Instructions
- Preheat the oven to gas mark 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases.
- Begin by making the rhubarb compote. Place the rhubarb, sugar and vanilla in to a medium saucepan. Add 1 tbsp cold water and cook gently over a low heat. Increase the heat slightly and cook for 15-18 minutes, stirring occasionally until the rhubarb has reduced slightly and has become syrupy. Take off the heat and allow to cool down completely. Remove the vanilla pod before serving.
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- Visit Rhubarb and Pistachio Cupcakes for full instructions
Originally posted 2019-01-30 22:05:17.
Originally posted 2019-01-30 22:05:17.
