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Rhubarb & Custard Cupcakes

Preheat your oven to 180c and line a 12 hole cupcake tin with cases. Wash, dry and chop up your rhubarb into 2inch sticks and place on to a roasting tin. Sprinkle with the sugar, zest your orange over the rhubarb and pour over your vanilla mix then put foil over the top of the tray and bake in the oven to roast for 15-20 mins. Sieve the rhubarb mixture into a small saucepan (do not push it through. . .

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Servings: 12

Prep Time: 00:30

Cook Time: 00:20

For the goo:

300 g rhubarb

2 tbsp caster sugar

1 orange zest

1 tbsp water mixed with 1tsp vanilla paste

For the cupcakes:

125 g self raising flour

125 g caster sugar

1/4 tsp bicarbonate of soda

125 g unsalted butter, soft

2 large eggs

1 1/2 tbsp milk mixed with 1/4 tsp vanilla paste

For the Custard Buttercream:

140 g butter, soft

180 g icing sugar

4 - 6 tbsp custard powder

2 tbsp milk

Preparation

1Preheat your oven to 180c and line a 12 hole cupcake tin with cases.

2Wash, dry and chop up your rhubarb into 2inch sticks and place on to a roasting tin. Sprinkle with the sugar, zest your orange over the rhubarb and pour over your vanilla mix then put foil over the top of the tray and bake in the oven to roast for 15-20 mins.

3Sieve the rhubarb mixture into a small saucepan (do not push it through the sieve).

4Place the rhubarb pulp into a chopped/mixer and blend to a smooth pulp.

5To make the cupcakes:Turn your oven down to 170c.

6Sieve the flour, sugar and bicarbonate of soda into your mixer bowl and add the butter and eggs and mix for 1 minute on a medium speed to combine.

7Turn the mixer to a low speed and add the milk/vanilla mix and mix again at a medium speed for 30 seconds.

8Dollop a few spoonfuls of the rhubarb goo into the cake batter and spoon the batter into your cases, making sure to scoop some goo as well so that you have a ripple effect.

9Bake in your oven for 20-22 mins until risen then leave to cool.

10Core the centres of your cupcakes with an apple corer and fill with the rhubarb goo.

11For the rhubarb syrup: take the cooking liquid we sieved earlier and put on a medium heat until the liquid has halved and is more concentrated.

12For the custard buttercream:Put your soft butter into your mixing bowl and beat for 5 mins until fluffy and pale. Sift half of the icing sugar into your bowl and mix on a low speed to begin with then up to a medium/high speed until combined. Sift the rest of the icing sugar and custard powder in and repeat until you have a light soft consistency. The buttercream will probably need a little milk to loosen it up so that it is soft and easy to pipe.

13Fill a piping bag with the buttercream and pipe on top of each cupcake. Finish with a drizzle of the rhubarb syrup.

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