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Gluten Free Rhubarb & Custard Cupcake Recipe

Recently I received some oh so cute cake boxes from my Sponsor Tala, a pretty candy pink and white stripe box and a blue & white candy stripe box. Which got me thinking what I could bake to go inside them. As the candy stripe boxes reminded me of old fashioned sweet bags especially the pink and white one I decided to go for 'old fashioned' sweet inspired cupcakes. One of my favourite sweets as a kid was 'Rhubarb & Custard' so I started planning out some ideas, after a little experimentation I made pink rhubarb flavoured cupcakes which I then filled with a real rhubarb compote for a tangy hit of rhubarb. For the frosting I went for a smooth creamy custard flavoured butter cream frosting which I swirled on top and decorated them each with a Rhubarb & custard sweet. Yummy!

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Here's my Gluten Free Rhubarb & Custard Cupcake Recipe...

Gluten Free

12 Servings


Gluten Free Rhubarb Cupcakes

  1. Start by lining a cupcake tray with paper cases

  2. Preheat oven to 200°C or 180°C (fan assisted)

  3. Cream together the butter and sugar until pale and fluffy

  4. Add the rhubarb flavouring to the eggs in a glass jug and lightly whisk with a fork to combine, add this little by little to the butter and eggs so it combines without curdling the mixture.

  5. Sift together the flour and baking powder and gently fold this into the mixture.

  6. Add milk and food colouring and combine till you have an even consistency.

  7. Divide the mixture evenly between the cases and bake in the centre of the oven for about 10-15 minutes, until a toothpick/cake tester comes out clean.

  8. Once cooked leave in the tin for ten minutes. Place cakes on a wire rack until cooled completely.

Rhubarb Compote

  1. Place rhubarb, pink colouring and caster sugar in a small saucepan and cook over a medium heat.

  2. Simmer for around 20 minutes or until the compote is thick. Leave to cool completely.

Custard Frosting

  1. Beat the soft butter in a large bowl with a wooden spoon until soft.

  2. Sieve in the icing sugar, custard powder and milk, continue to beat until smooth and creamy. If it still feels a bit loose add more milk. If it still hasn't got quite stiff enough, add a bit more icing sugar.

To decorate

  1. Once your cakes are completely cool, remove a small amount of the center part of the cupcake using a cupcake corer. You want to go about 3/4 of the way down into the cupcake so you still have enough of a base to hold them together.

  2. Add a teaspoon of rhubarb compote into the cored centre of the cupcake and replace the top. Continue with remaining cupcakes.

  3. Pipe a swirl of custard frosting on to the top of each cupcake.


Gluten Free Rhubarb Cupcakes

Rhubarb Compote

Custard Frosting

  • 150g butter (unsalted)

  • 260g icing sugar

  • 50g custard powder

  • 50ml milk


See more...

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