Monday, 1 November 2010

Rhubarb & Rose Cupcakes

As you can tell from the name of my blog, rhubarb and rose are two of my all time favourite ingredients. In this recipe they meet up in the form of a pretty cupcake. I took these to Cupcake Camp London at the weekend and they went down really well.

INGREDIENTS

Cake:
Simply follow this recipe for Vanilla Cupcakes or use your favourite one.

Rhubarb Centre:
3 stalks of rhubarb
1 tbsp unsalted butter
2 tbsp caster sugar
2 tbsp water
1 tsp vanilla extract

Rose Butter Icing:
110g (4oz) unsalted butter (at room temperature)
225g (8oz) icing sugar
2 tsp rose water
A couple of drops of food colouring (I like this dusky pink one)

METHOD
Follow the recipe for  vanilla cupcakes as above and while they're baking and cooling you can start on the rhubarb centre and rose butter icing.

For the rhubarb centre, simmer all of the ingredients in a saucepan for 20 minutes and set aside to cool. You can adjust the amount of sugar depending on how 'tart' you like it.

Once the cakes and stewed rhubarb are cool, cut a small amount of cake from the centre, fill with a teaspoon of rhubarb and replace the cake that you cut out like a lid.

For the rose butter icing, beat the butter until pale using an electric whisk or freestanding mixer.

Add the icing sugar and rose water and beat for at least 5 minutes (this makes the icing light and fluffy).

Add the food colouring drop at a time until you achieve the right shade.

Pipe using a large star nozzle. I like this one from Cakes, Cookies & Crafts Shop. I also really like these easy to grip icing bags from Lakeland.

The chocolate roses that I've used to decorate my cakes are made from rose chocolate moulds (find them here) with a mixture of half pink and half red candy melts.
 
Makes enough for 12 cupcakes or about 30 mini cupcakes.

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