My boyfriends parents have a little rhubarb patch at the end of their garden and every year they dig up lots of rhubarb and crumble becomes a big thing through the summer when its fresh. They also cook and freeze lots ready for winter so they can rhubarb crumble all year round.
Rhubarb and Custard is such a staple flavour. Everyone loves a rhubarb crumble covered in a nice lashing of custard. The snow is coming down outside and a warm bowl of rhubarb crumble and custard is just the ticket except this recipe is not rhubarb crumble.
If your a biscuit fan then you always have a look down the biscuit isle in Tesco. I was looking for some biscuits when I came across the Tesco version of rhubarb and custard creams. I was intrigued about these but immediately I was like cupcakes with this would be great.
If you follow my blog then you know I love a good cupcake and a biscuit combination so this one is to join that category. The biscuits look just like normal custard creams. However, the cream centre is pink to represent the rhubarb.
The cupcakes have crushed up biscuits in the mixture to add the rhubarb flavour and add some crunch to the mixture. The buttercream is just vanilla with crushed up biscuits and of course the cupcake is topped with a nice custard cream.
Rhubarb and Custard Cupcakes
Ingredients
Cupcakes
- 125 g Butter
- 125 g Caster Sugar
- 125 g Self-Raising Flour
- 2 Eggs
- ½ tsp Baking Powder
- 5 Rhubarb and Custard Creams
Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- ½ tsp Vanilla Extract
- 5 tbsp Milk
- 5 Rhubarb and Custard Creams
- 12 Rhubarb and Custard Creams to decorate
Instructions
Cupcakes
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
- Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
- Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in. Crush up 5 bourbon creams then mix until the cake mixture.
- Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes. Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled
Buttercream
- Beat the butter for about 5 minutes until pale and fluffy. Crush up the bourbon creams up in a bag until they are in small chunks.
- Sieve the icing sugar a bit at a time until it is all fully incorporated, Then add the vanilla extract and milk until all mixed in.
- Pour the bourbon crumbs and chunks into the mixture and using a spatula mix the it all together.
- Using a knife, spread the buttercream on the top and add another bourbon biscuit.
