Rhubarb Vanilla Cupcakes with Sour Cream
Rhubarb Vanilla Cupcakes - These airy vanilla cupcakes are made with a real spring vegetable: rhubarb. They are very airy, with small chunks of rhubarb sweetened in honey and vanilla. A delicious dollop of cream with a topping of fresh sweet rhubarb and some syrup makes this an irresistible sweet treat!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Hand Mixer
- cupcake and muffin pan
Ingredients
Rhubarb topping
- 10 oz. rhubarb
- 1 cup sugar
- 1 tablespoon honey
- 1 cup water
- 1 teaspoon vanilla extract
Cupcakes
- 1¼ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅔ stick butter unsalted, room temperature
- ¾ cup sugar
- 2 eggs size L
- 1 teaspoon vanilla extract
- ⅖ cup sour cream
Whipped cream
- 1 cup cream
- 2 tablespoons confectioners sugar
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 330 °F (170 °C).
- Line a baking tray with paper cupcake liners.
Rhubarb topping
- Wash the rhubarb and cut it into fine half-moons (approx. ¼ inch (½ cm) thick).10 oz. rhubarb
- Put the rhubarb together with sugar, honey, water, and the vanilla extract in a saucepan and bring to a boil.1 cup sugar, 1 tablespoon honey, 1 cup water, 1 teaspoon vanilla extract
- Simmer for 5 minutes and then cool to room temperature.
Cupcakes
- In the first bowl, mix the flour, baking soda, baking powder, and salt well with a fork.1¼ cup flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a second bowl, mix the butter with the sugar, and with a mixer, mix it light yellow and fluffy in about 3 minutes.¾ cup sugar, ⅔ stick butter
- 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.2 eggs
- Also, mix in the vanilla extract.1 teaspoon vanilla extract
- Turn the mixer low and mix the contents of the first bowl, the flour mixture, into the batter.
- Finally, add the sour cream and mix.⅖ cup sour cream
- Turn off the mixer and with a spatula gently fold ⅓ of the rhubarb into the batter.
- Divide the batter over the cupcake forms and put the tin in the oven. Bake for 20-25 minutes.
- Allow cooling to room temperature.
Whipped cream
- Beat the cream with the confectioner's sugar until stiff.1 cup cream, 2 tablespoons confectioners sugar
- 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.
NOTES
1. - Rhubarb
Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous).
Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). 2. - Sour cream Besides adding moisture to the batter without making it too thin, it also gets the baking soda to work (which needs an acid to activate). 3.- Baking Powder and Baking Soda These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that's a less powerful rising agent and your batter will become denser. 4.- Vanilla Extract If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe, you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time). 5. - Oven When you use a conventional oven, set the temperature to 330 °F (170 °C). In a convection oven, 300 °F (150 °C) is sufficient. 6. - Storage
Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). 2. - Sour cream Besides adding moisture to the batter without making it too thin, it also gets the baking soda to work (which needs an acid to activate). 3.- Baking Powder and Baking Soda These are rising agents and make the cupcake airy. You can replace baking soda with baking powder, but that's a less powerful rising agent and your batter will become denser. 4.- Vanilla Extract If you can gain it, use real vanilla extract, which has a slightly deeper flavor than imitation. With this recipe, you can make your own vanilla extract (and certainly if you bake a lot, it is highly recommended, because you can use this for a good time). 5. - Oven When you use a conventional oven, set the temperature to 330 °F (170 °C). In a convection oven, 300 °F (150 °C) is sufficient. 6. - Storage
- Room temperature - Store the cupcakes without cream topping at room temperature for up to 2 days.
- With topping or when very warm - store in the fridge for up to 3 days. They will change their structure slightly due to the humidity in the refrigerator, but they are still very tasty. Remove from the refrigerator 30 minutes before serving.
- Frozen (only without topping ) - Wrap in plastic wrap and then in a freezer box. This way the cupcakes stay good for up to 3 months.
Nutrition
Calories: 315kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 181mg | Fiber: 1g | Sugar: 33g | Vitamin A: 560IU | Vitamin C: 2mg | Iron: 1mg
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