Hello my frosted fairies! I can’t quite believe that it is already May. It feels as though this year is floating by. Nevertheless, yesterday I was delighted to witness the arrival of the cherry blossom when I went for a morning dog walk with my dad. Ever since I was a little girl, I’ve found it to be the most enchanting aspect of spring.
Anyway, today’s blog post features a twist on a classic British dessert, rhubarb and custard. Inspired by CupcakeJemma’s video, I decided to make a batch of irresistible, rhubarb and custard crumble cupcakes. This recipe combines two quintessentially British flavours alongside a beloved dessert, the fruit crumble. I think the juxtaposition of these distinctive flavours is a match made in heaven.
Making these cupcakes brought back a lot of fond memories from my own childhood. Alongside my affection for custard creams and magic stars, I vividly remember adoring the rhubarb and custard flavoured sweets. Whilst the rhubarb adds tartness and stands out with its wonderfully bright pink colouring, the contrasting flavours and textures provided by the sweet and velvety custard, make the cupcakes utterly dreamy!
As an added bonus, the cupcakes have a buttery and sugary golden nugget topping. They are sure to provide you with the perfect fix for any mid-week blues you may be experiencing. Rhubarb season runs from April to June so make sure to whip up these up ASAP!
For the rhubarb filling:
300g of washed ‘field grown’ or ‘forced’ rhubarb
3 tbsp caster sugar
1 tsp vanilla extract
For the cupcakes:
125g self-raising flour
125g caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 large eggs
1.5 tbsp milk
1/4 tsp vanilla extract
A few spoons of the rhubarb filling
For the crumble topping:
80g plain flour
20g porridge oats
1 tsp caster sugar
1 tsp demerara sugar
40g melted, unsalted butter
For custard buttercream:
(taken from this recipe)
150g unsalted butter (room temperature)
300g icing sugar
1/2 tsp vanilla extract
25g custard powder
For the rhubarb filling:
- Start by washing and drying your rhubarb. Once this is complete, begin chopping the rhubarb into 2-inch chunks.
- Place the chunks onto a small roasting tray in one layer and to sweeten the rhubarb, sprinkle 3 tbsps of caster sugar and add a tbsp of water and one tsp of vanilla extract.
- Wrap the tray in tin foil and bake in the oven at 180˚C for 15-20 minutes.
- Remove the rhubarb from the oven and leave to cool down. Once cooled, whizz up the baked rhubarb in a blender until they form a gooey texture.
- Set the liquid to one side and move onto preparing the cupcakes.
For the cupcakes:
- Begin by putting your self-raising flour through a sieve. Once this is done, add the caster sugar and 1/4 tsp of bicarbonate of soda. When these ingredients have been sieved, add your unsalted butter and eggs.
- Continue mixing your ingredients at a medium speed until combined. Once they’ve had a minute, bring the speed down and add 1/2 tbsps of whole milk mixed with the vanilla extract. Put the speed back up to medium and mix for 30 seconds.
- When you have done this you will need to gradually add in your rhubarb filling. To do this, you will need to ripple the rhubarb through the cupcake mixture. Make sure you don’t mix it around too much in order to get a “rippled” look.
- Put a few spoonfuls of rhubarb filling into the batter and using two spoons, mix the rhubarb through, but not completely, to form small pockets of rhubarb (Remember to leave some rhubarb filling left over for filling your cupcakes once they’re baked)
- After you have done this, fill your cupcake cases and bake them in the oven at 170˚C for 20-22 minutes.
- Once they have turned a light, golden colour or a fork comes out clean, set them aside and place them on a cooling rack.
- When they have cooled down, make sure to remove the middles of each cupcake and begin piping them with rhubarb filling.
For the custard buttercream:
- Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
- Gradually add in the sifted icing sugar and custard powder, one heap at a time and combine the butter and dry ingredients at 2-3 minute intervals.
- Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the vanilla extract – you may not need to use all of the liquid, just use as much as you think you need.
- To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
- Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.
For the crumble topping
- Begin by measuring out your plain flour in a mixing bowl and proceed by adding the oats, sugar and butter.
- Stir the ingredients until the mixture starts to clump together. Once this is complete, continue rubbing the mixture with your fingers until they start to form small, crumble nuggets.
- Place the crumble onto a baking tray and bake it at 170˚C for 10-15 minutes. The crumble will be ready once they turn a golden brown colour. Remove from the oven and leave to cool.
- For the finishing touch add a sprinkling of crumble topping to each cupcake and they’re ready to serve! ♡
Here are a few more pictures of the end result! ♡
I hope you enjoyed this post my little crumpets! Be sure to leave a comment below detailing your favourite childhood sweet or flavour combination 🌸🍰💛🍯 If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🎀
I’m sending lots of love to you all and I hope you have a happy week filled with sweet strawberry milkshakes, fairy cakes and honey bees! 🌸🍥🍓🍦