Rhubarb, a (slightly) sour vegetable, can be used very well in sweet dishes such as these rhubarb cupcakes, which look festive.
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convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
unsalted, room temperature
Preheat the oven to 180 degrees Celsius.
Line a baking tray with paper cupcake forms.
Wash the rhubarb and cut into fine half-moons (approx. ½ cm thick).
Put the rhubarb together with 200 grams of sugar, 1 tablespoon of honey, water and the vanilla extract in a saucepan and bring to a boil.
Simmer for 5 minutes and then cool to room temperature.
In the first bowl, mix the flour, baking soda, baking powder and salt well with a fork.
In a second bowl, mix the butter with the sugar and with a mixer, mix it light yellow and fluffy in about 3 minutes.
Add the eggs one at a time while continuing to mix. Do not add the next egg until the first egg has been taken up.
Also mix in the vanilla extract.
Turn the mixer low and mix the contents of the first bowl, the flour mixture, into the batter.
Finally, mix in the sour cream.
Turn off the mixer and with a spatula mix ⅓ of the rhubarb into the batter.
Divide the batter over the ramekins and bake them for 20-25 minutes.
Allow to cool to room temperature.
Beat the cream with the confectioners sugar until stiff.
Transfer the cream to a pastry bag.
Just before serving, pipe a swirl of whipped cream onto the cupcake and spread pieces of rhubarb on top.
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Rhubarb cupcakes https://www.byandreajanssen.com/rhubarb-cupcakes/ 03/05/2016