Rhubarb, almond and ginger cupcakes with orange buttercream icing
40 mins cooking time
Rhubarb, almond and ginger cupcakes with orange buttercream icing
Method
1
Pre-heat the oven to 200C/180C fan/gas mark 6.
2
On a large baking tray, place in one layer of the rhubarb. Sift over the 2 tbsp icing sugar and bake for 8-10 minutes or until the rhubarb is tender. Put to one side to cool.
3
Meanwhile, sift together the icing sugar and flour. Stir in the ground almonds, ginger and vanilla essence.
4
In a separate bowl whisk the egg whites until frothy and then fold into the dry mix. Stir in the cooled melted Lurpak® Butter.
5
Half fill each of the cupcake cases with the cake mix, add a couple of pieces of rhubarb and cover with the remaining cake mix. Top with the remaining rhubarb. Bake for 15-20 minutes until golden and firm to the touch. Allow to cool completely.
6
Meanwhile, make the butter icing. In a large bowl, whisk the Lurpak® Butter until light and fluffy. Add in the icing sugar, vanilla essence & orange zest and whisk until fully combined. If the mixture is too thick add the milk.
7
Spread the icing over the friands and sprinkle with the toasted almonds and orange zest.
