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


1. Preheat oven to 175°C. Prep your pan with cupcake liners in your chosen size.
2. 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.
3. 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
1. Put rhubarb, water, sugar and vanilla in a saucepan.
2. 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.
3. 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
1. Beat butter until pale. Add icing sugar and beat until smooth and pale, about 1 minute.
2. Add cream cheese and ginger, beat until smooth and creamy.
3. Pipe a generous swirl onto the cooled cupcake. Use a small spoon to create a little well in the centre of the icing.
4. 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.



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Scanpan Impact Saucepan - 16cm 1.8L
$59.95 RRP $110.00
Impact Saucepan - 16cm 1.8L
Avanti Mesh Strainer Stainless Steel - 25cm
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Maxwell & Williams Cashmere 3 Tiered Cake Stand
Maxwell and Williams
Cashmere 3 Tiered Cake Stand

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