RHUBARB AND GINGER CRUMBLE CUPCAKES
March 04, 2018
Now, I know we are really enthusiastic about all our cupcakes but honestly, these are the best damn cupcakes we have ever created! Inspired by both Mothers Day and warm crumbles with ice cream during the cold Storm Emma weather; this is our Rhubarb and Ginger Cupcakes with a delicious crumble base. Some are left at that - loving the beautiful rustic vibe - and some are topped with a ginger buttercream and decorated with a sprinkling of crumble and a stick of rhubarb!
Just imagine the sweet and spicy flavours of ginger cake mixed with tart rhubarb and crunchy ginger crumble. It is such a divine flavour and texture combination, you definitely don't want to miss out on these incredible cupcakes.
Ok now we've got you drooling, on to how to make them...
One tiny thing that we would change next time is to the crumble base. Some off the bases are extra crumbly so we would suggest maybe adding a few tablespoons of melted butter to the baked crumble and pressing it down firmly in the cupcake case - but we'll let you know when you are at that part.
Ingredients:
(makes 16 cupcakes)
For the crumble...
120g plain flour
60g caster sugar
60g butter, cubed
1 tsp ground ginger
For the cupcakes...
300g rhubarb, chopped
6oz butter
6oz brown sugar
3 eggs
6oz self-raising flour
1 tsp baking powder
2 tsp ground ginger
1/2 tsp cinammon
splash of vanilla extract
For the buttercream...
(for 8 cupcakes)
3oz butter
6oz icing sugar
1/2 tsp ginger
Extra rhubarb to decorate (optional)
Start by chopping up the rhubarb and placing it in a pan over a medium heat with a splash of water and around 1 tbsp of brown sugar. Leave to cook for around 10 minutes, stirring occasionally.
Pre-heat the oven to 200°C/180°C Fan/Gas mark 6, and line a cupcake tray with cupcake cases - we had to re-use our tray for 4 extra cupcakes.
While the rhubarb is cooking, you can make the crumble. Place the flour, sugar and ginger in a bowl and give it a quick stir. Then add the butter and rub it into the flour using your fingertips, until it resembles breadcrumbs. Sprinkle this onto a baking tray and bake in the oven for 18 minutes.
Now, begin to make the cupcake mixture. Beat together the butter and sugar until light and fluffy, then beat in the eggs. Add in the flour, baking powder, ginger and cinnamon and mix until combined. Then, stir in most of your rhubarb leaving enough to spare for a few chunks for the top.
Once the crumble is out of the oven, set aside a small amount in a bowl for sprinkling on top of the buttercream. This is the part we would suggest adding a tablespoon or so of melted butter and mixing into the remaining crumble before spooning it into the bottom of the cupcake cases and pressing down firmly. (This is an after thought and we didn't do this step but instead put the crumble straight into the cases out of the oven, so the step is optional but recommended.)
Transfer onto a wire rack and leave to cool completely.
We didn't want to decorate all of our cupcakes so if you choose to then make sure to multiply the ingredients accordingly. To make the buttercream, simply beat together the butter, icing sugar and ground ginger until smooth. Put this into a piping bag, fitted with a star nozzle and pipe onto your cupcakes. Decorate with a sprinkling of crumble and a piece of rhubarb.
We are so so happy with these and have already eaten a lot of them already after baking them just this morning! They are perfectly spongey and a divine mix of sweet, tart and spicey. They look super pretty too!
Thanks so much for reading this post.
These are so incredible we just can't wait to hear what you think!
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Lots of love,
Antonia and Imogen x
