Rhubarb and Ginger Cupcakes

Name: Rhubarb and Ginger Cupcakes
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Ingredients: 1 ¼ cups + 2 tbsp (195 g) all purpose flour; ¾ cup + 1 tbsp (180 g) granulated sugar; 1 ½ tsp baking powder; 1 tsp ground ginger; ¼ tsp salt; 100 g softened butter; 2 medium eggs; ½ cup (125 ml) sour cream; ½ tsp vanilla extract; 100 g rhubarb, trimmed and finely chopped (about ¾ cup); 50g crystalised Buderim ginger, chopped; 100 g rhubarb, trimmed and finely chopped (about ¾ cup); 1/3 cup + 1 1/2 tbsp (100ml) water; 3 tbsp granulated sugar; 1tsp vanilla extract; 150 g softened butter; 1 – 1 ¼ cups (120 – 180 g, to taste) icing sugar mixture; 200g cream cheese; 1 tsp dried ground ginger

Ingredients

Sour cream rhubarb cupcakes:

1 ¼ cups + 2 tbsp (195 g) all purpose flour
¾ cup + 1 tbsp (180 g) granulated sugar
1 ½ tsp baking powder
1 tsp ground ginger
¼ tsp salt
100 g softened butter
2 medium eggs
½ cup (125 ml) sour cream
½ tsp vanilla extract
100 g rhubarb, trimmed and finely chopped (about ¾ cup)
50g crystalised Buderim ginger, chopped

Poached Vanilla Bean Rhubarb:

100 g rhubarb, trimmed and finely chopped (about ¾ cup)
1/3 cup + 1 1/2 tbsp (100ml) water
3 tbsp granulated sugar
1tsp vanilla extract

Ginger cream cheese frosting:

150 g softened butter
1 – 1 ¼ cups (120 – 180 g, to taste) icing sugar mixture
200g cream cheese
1 tsp dried ground ginger

This blend of flavours will please your palate.

Method

Cupcakes

Preheat oven to 175°C. Prep your pan with cupcake liners in your chosen size.
Mix flour, sugar, baking powder, ground ginger and salt in a large bowl.
Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb and ginger.
Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcakes. Leave to cool before icing.

Poached Vanilla Bean Rhubarb

Put rhubarb, water, sugar and vanilla in a saucepan.
Let simmer very gently for about 3-5 minutes. The original calls for caution and they are not joking- do not wander away from this or you will have stewed rhubarb.
Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Mix together rhubarb and liquid

Ginger Cream Cheese

Beat butter until pale. Add icing sugar and beat until smooth and pale, about 1 minute.
Add cream cheese and ginger, beat until smooth and creamy.
Pipe a generous swirl onto the cooled cupcake. Use a small spoon to create a little well in the centre of the icing.
Spoon a dollop on poached rhubarb into the well. This is a gorgeous tart flavour so I definitely recommend being over-zealous with the dollop.