Rhubarb & Custard Cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350F. Spread out the rhubarb on a baking sheet and sprinkle with the sugar and orange zest. Cover with foil and bake for 20 minutes, until soft.

Step 2

Beat the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 5 minutes until pale and creamy. Beat in the eggs, one at a time.

Step 3

Mix the flour, cornstarch, and baking powder together, then add to the mixture, one third at a time, until just combined. Spoon equally into the cupcake liners and bake for 15 to 20 minutes, until springy and golden. Place the tin on a wire rack for the cakes to cool completley.

Step 4

While the cakes are cooling, blitz the cooled rhubarb and all its juices in a food processor to a smooth puree. Set aside.

Step 5

To make the crumble topping, rub the butter into the flour, until the mixture resembles breadcrumbs. Add the salt and sugars, then spread the crumble in an even layer on a baking sheet. Bake for 10 to 15 minutes, until golden brown. Let cool.

Step 6

Using an apple corer, cut out a small amount of the center of each cupcake and fill the hole with 1 to 2 small spoonfuls of rhubarb puree, reserving some of the puree for drizzling over the cakes.

Step 7

Make the buttercream. Beat the butter in a bowl of a stand mixer fitted with the paddle attachment, on medium speed for 2 to 3 minutes, until soft. Add half of the confectioners' sugar, then the vanilla and cornstarch, and finally the remaining sugar and water, beating for 4 to 5 minutes on medium-high speed, until smooth and fluffy.

Step 8

Spoon the buttercream into the piping bag and cut a 1/2 inch hole in the end. Pipe the buttercream onto each cupcake in a large dome. Drizzle with the reserved rhubarb puree, and sprinkle with crumble to finish.