Delight Your Taste Buds with Rhubarb Custard Cupcakes 🧁😋
Savor the delightful combination of tangy rhubarb and creamy custard in every bite of these exquisite cupcakes. With a tender cake base, luscious rhubarb custard filling, and creamy frosting, these treats are sure to be a hit at any gathering or special occasion.
Creating the Perfect Cupcake Base
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Divide the batter evenly among the cupcake liners and bake until golden and a toothpick inserted into the center comes out clean.
Preparing the Sumptuous Rhubarb Custard Filling
While the cupcakes are baking, prepare the rhubarb custard filling. In a saucepan, cook chopped rhubarb with sugar and water until soft. In a separate bowl, whisk together egg yolks, heavy cream, cornstarch, and vanilla extract. Slowly add the egg mixture to the cooked rhubarb, stirring constantly until thickened. Allow the filling to cool completely before using.
Whipping Up the Decadent Frosting
For the frosting, beat softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream and vanilla extract, until the frosting reaches the desired consistency. Add a pinch of salt and beat until well combined.
Assembling the Cupcakes
Once the cupcakes are cooled, core the center of each cupcake and fill with a spoonful of the rhubarb custard filling. Pipe or spread frosting over the top of each cupcake, and garnish with additional chopped rhubarb or sprinkles if desired.
With their irresistible flavor and charming presentation, these Rhubarb Custard Cupcakes are sure to impress!
Recipe for Rhubarb Custard Cupcakes:
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Rhubarb Custard Filling:
- 2 cups rhubarb, chopped
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 large egg yolks
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together flour, baking powder, and salt. Cream butter and sugar, then beat in eggs and vanilla. Gradually add dry ingredients, alternating with milk. Divide batter among cupcake liners and bake until done.
- Cook rhubarb with sugar and water until soft. Whisk together egg yolks, heavy cream, cornstarch, and vanilla. Slowly add to rhubarb, stirring constantly until thickened. Let cool.
- Beat butter until smooth, then gradually add powdered sugar, cream, and vanilla until frosting is smooth. Add salt and beat until combined.
- Core cupcakes and fill with rhubarb custard. Frost cupcakes and garnish as desired.
Prep Time: 30 minutes | Baking Time: 20 minutes | Total Time: 50 minutes Calories: 280 kcal | Servings: 12 cupcakes
Enjoy the delightful blend of flavors in these irresistible Rhubarb Custard Cupcakes!