Chelsea

celebrating 130 years 1884-2014

Sarah's Rhubarb and Ginger Cupcakes

By Chelsea Sugar
Sarah's Rhubarb and Ginger Cupcakes
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    Cupcakes:
    250g unsalted butter
    170g Chelsea Dark Cane Sugar
    3 eggs
    125ml buttermilk
    225g self-raising flour
    2 tsp ground ginger

    Rhubarb compote:
    250g Rhubarb, trimmed and cut into small pieces
    60g Chelsea Icing Sugar
    1 tsp ground ginger
    1/3 cup water ( I add a little pink food colouring)

Method

    Preheat oven 170c. Put baking cups in muffin tray.
    Beat butter and sugar till pale and fluffy. In another bowl lightly whisk eggs and add the buttermilk.
    Slowly add egg mix to butter and sugar. Sift flour and ginger into mix and fold together to combine.
    Put batter into baking cups and bake 20-25mins or until skewer comes out clean.
    Cool on rack.

    Rhubarb Compote:
    Place all ingredients in small pan, heat gently until boiling point then simmer. Bubble and reduce for a few minutes until the Rhubarb is soft and liquid is syrupy.
    Leave to cool completely.

    Scoop out middle of cupcake with a teaspoon and fill with rhubarb compote.
    Ice with Vanilla Butter cream and decorate ( I like to use a bit of crystalised ginger to decorate)

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Reviews

Average Rating
51
(1 review)


Fabulous cake!!! It is very amazing, Thanks for sharing this very simple recipe.

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