members recipes

Just like the old school sweets!! The Rhubarb juice is added to the cake to help it stay soft and delicious!!

Ingredients
100g Unsalted Butter, softened and cubed
175g Caster Sugar
2 Eggs
150g Self – Raising flour
60g ready made custard (I use devon custard)
100g finely chopped Rhubarb ( place chopped Rhubarb in a bowl with 1 tbsp of caster sugar)

Method
Preheat the oven to 170oC
Finely chop 100g of Rhubarb and place in a bowl with a tbsp. of caster sugar, this will sweeten and cause the natural juices to leave the Rhubarb, this juice can be set aside and added to the frosting.
To make the cupcake batter, cream together the butter and caster sugar until pale and light, at the eggs one at a time, incorporate fully.
Add the flour to the mix and combine. Pour the custard into the cake mixture.
Fold in the finely chopped Rhubarb and then place the mixture into the cupcake cases, fill to three quarters full.
Bake the cakes for 15-20 minutes. Take out and cool completely.

For the Frosting
100g Unsalted Butter, softened and cubed
400g Icing Sugar
1 tbsp of Rhubarb Juice (optional)
1 tbsp milk (if Rhubarb juice not used)
To decorate sprinkle with finely chopped Rhubarb pieces

Mix the frosting by combining the butter and icing sugar, add the milk or juice a tsp at a time so that the frosting stays thick.
When the cakes are fully cooled Ice and decorate.