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Rhubarb and Custard Cupcakes

These Rhubarb and Custard Cupcakes have a custard-flavoured cupcake sponge swirled with a Rhubarb compote and are decorated with custard buttercream.  
Prep Time1 hour
Cook Time50 minutes
Decorating Time40 minutes
Total Time2 hours 30 minutes
Course: Snack
Cuisine: Cupcakes
Keyword: Custard, Custard Buttercream, Rhubarb, Rhubarb and Custard
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Rhubarb Compote

  • 400 g Rhubarb
  • 100 g Golden Caster Sugar
  • 3 tbsp Cold Water

For the Rhubarb and Custard Cupcakes

  • 150 g Unsalted Butter or Baking Spread
  • 150 g Caster Sugar
  • 125 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 50 g Custard Powder
  • 12 tbsp Rhubarb Compote

For the Custard Buttercream

  • 200 g Unsalted Butter
  • 350 g Icing Sugar
  • 50 g Custard Powder
  • 3-4 tbsp Whole Milk (optional)

For the Decoration

  • Leftover Rhubarb Compote

Instructions

To Make the Rhubarb Compote

  • Cut the rhubarb into chunks approximatley 4cm long and place them into the saucepan along with the golden caster sugar and water.
  • Heat on a low-medium heat and stir continuously until all the sugar has dissolved.
  • Leave to simmer for 15-20 minutes, stirring occasionally, until the rhubarb breaks down.
  • Leave the rhubarb compote to cool completely before adding to a blender and pulsing until it is completely smooth.

To Make the Rhubarb and Custard Cupcakes

  • Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
  • In a large bowl, cream together the butter and sugar until light and fluffy
  • Add in the flour, eggs, baking powder and custard powder and whisk until they are all combined.
  • Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
  • Add a tablespoon of the rhubarb compote on top of each cupcake. Using a skewer swirl it into the cupcake batter.
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
  • Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.

To Make the Buttercream and Decorate

  • Beat the butter for 5-10 minutes until it is soft and supple.
  • Add in the icing sugar and custard powder and beat until all the ingredients are incorporated.
  • If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
  • Put the buttercream into a piping bag and pipe it on top of the cupcakes
  • To decorate add a tablespoon of the rhubarb compote onto the top of each cupcake and gently encourage it to drip down the sides of the buttercream.

Notes

  • These Rhubarb and Custard Cupcakes will last 3+ days in an airtight container.