April 30, 2014

Sourcream rhubarb cupcakes with ginger cream cheese frosting and poached rhubarb



I have a confession to make.
Up until now I haven't really been too fond of rhubarb. I mean I've always loved the taste but thought it was way to tart, stringy and tough. I'm not going to blame it on the rhubarb though, obviously I've done something wrong when cooking it.
I made this poached rhubarb with cardamom yesterday and it was heavenly. Even Christian ate two cupcakes and said that rhubarb never tasted so good. I can tell you he's usually no fan of cupcakes, nor is he a fan of rhubarb.

So dear rhubarb, please forgive me for all the bad things I've said about you in the past. It's not you, it' me.
And thank you for being so good with vanilla, ginger and cardamom.




To all my Swedish readers: I hear you! I'll try to figure out some way of posting most recipes in Swedish too but right now my time is very limited (third book is taking up all of my time right now). I hope you understand! xx















Sourcream rhubarb cupcakes
with ginger cream cheese frosting and poached rhubarb

Makes 12 normal size cupcakes, or 18-24 medium to mini

Sourcream rhubarb cupcakes
Remember to bring all ingredients to room temperature before baking

Ingredients
1 ¼ cups + 2 tbsp (195 g) all purpose flour
¾ cup + 1 tbsp (180 g) granulated sugar
1 ½ tsp baking powder
¼ tsp salt
100 g softened butter
2 medium eggs
½ cup (125 ml) sour cream
½ tsp vanilla extract or ¼ tsp vanilla powder
100 g rhubarb, trimmed and finely chopped (about ¾ cup)

Instructions
1. Preheat oven to 175°C (350F). Prepare a baking pan for normal size cupcakes with 12 cupcake liners, or a mini cupcake pan with 24 liners (I made medium to mini sized ones so I ended up with 18).
2. Mix flour, sugar, baking powder and salt in a large bowl.
3. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb.
4. Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcake, 18 minutes for medium and 15 minutes for mini. Check doneness with a toothpick before removing from the oven. Let cool.



Poached rhubarb with cardamom

Ingredients
100 g rhubarb, trimmed and finely chopped (about ¾ cup)
1/3 cup + 1  1/2 tbsp (100ml) water
3 tbsp granulated sugar
¼ – ½ tsp freshly ground cardamom (to taste, can be omitted orb replaced with vanilla)

Instructions
1. Put rhubarb, water, sugar and cardamom in a saucepan.
2. Let simmer very gently for about 5 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Mix together rhubarb and liquid.




Ginger cream cheese frosting

Ingredients
150 g softened butter
1 - 1 ¼ cups (120 - 180 g, to taste) powdered sugar
200 g cream cheese
¼ – ½ tsp dried ground ginger (can be omitted or replaced with fresh finely grated ginger)
pink food coloring, if desired

Instructions
1. Beat butter until pale. Add powdered sugar and beat until smooth and pale, about 1 minute.
2. Add cream cheese, ginger and food coloring and beat until smooth.



Assembly

1. Fill a piping bag fitted with a large round piping with frosting.
2. Pipe ”blobs” on top of each cupcake. Use an offset spatula or a spoon to create a swirl or a well in each blob.
3. Spoon poached rhubarb on top and decorate with apple blossoms.




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66 comments:

  1. Jag älskar rabarber och de här ser otroligt goda ut! Önskar dig en fin valborg, kram!

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    1. Tack snälla! Jag önskar dig detsamma :-) Kramar!

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  2. This is perfection! There are no right words to describe how lovely they are! <3
    Oh, and btw, I love rhubarb. I love everything in this post!

    So happy you're back here Linda :)

    xxx

    M.

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  3. looks so beautiful & delicious!! we <3 rhubarb, so thats a perfect recipe!! :)
    x
    nora&laura

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  4. I am a big fan of rhubarb :) your cupcakes look just fantastic!

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  5. Vilket underbart recept, det här måste jag testa nästa gång jag köper hem rabarber! Och tack så jättemycket för måttangivelserna, nu behöver jag inte slita mitt hår längre :)

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  6. Men ÅH LInda - så vackert!! Jag tror jag dör lite. Smaka vill jag också. Kram

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  7. A third book?!! When, what, where?! Rhubarb is a tough cookie...until you try it ;-)

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  8. These are unbelievably stunning! I love this recipe!

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  9. You have got to be kidding me!! Your photos are just super beautiful!!

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  10. Your food photography and food styling is simply the most beautiful thing I have ever seen in the world!!! I don't even want to eat those cupcakes, I just want to hang those pictures up my wall and stare at them all day, they're that gorgeous!!
    http://bloglairdutemps.blogspot.pt/

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  11. i have never tried anything with rhubarb :( this is killing me.

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  12. you need an assistant? :) Looking forward to your book Linda!!!

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  13. I love this post. It looks simply amazing and I bet it tastes the same. I am a huge rhubarb fan, could eat it all day long ;)

    All the best,
    Kaja

    http://recipe-suitcase.blogspot.com

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  14. These cupcakes are works of art - your compositions are just stunning! They sound delicious - they must be because they're so beautiful! :)

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  15. Um, this might be the prettiest post I've seen all year. I can't take my eyes off of those photos!

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  16. Aaah! These are too pretty to eat! What an absolutely stunning photo shoot.

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  17. Absolutely gorgeous, I love the poached rhubarb topping!

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  18. these sound absolutely heavenly! rhubarb is definitely one of my favorite things to bake with =) and they look stunning!

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  19. Looks fantastic! Wich flowers did you put on the top? And can you eat them? :-)

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    1. This comment has been removed by the author.

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    2. Sorry, I didn't see that it was apple blossoms ;-)

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  20. OH MER GAAWD. Linda! You're such an inspiration and this is just heavenly, serious cupcake nirvana happening right here. Hugs from canada!

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  21. Rhubarb and ginger are just meant to be together! I haven't tried Rhubarb with cardamom though so thanks for the idea. Your photographs are beautiful by the way :-)

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  22. Blir så imponerad, dina bilder är så fantastiska så jag vet knappt vart jag ska ta vägen... !

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    Replies
    1. Tusen tack snälla Fanny! Vad glad jag blir :-)

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  23. so unbelievably beautiful pictures, I would´t mind just looking at them, even if I wasn´t allowed to taste a single bite… Stunning, gorgeous, wonderful!

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  24. These photos are unbelievably gorgeous. What a lovely way to present rhubarb.

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  25. Så vackert! Supergott verkar det ju vara med..!

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    Replies
    1. Tack snälla Pernilla! Verkligen supergoda :-)

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  26. Oh my, these look incredible. Your food styling is so unique! x

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    Replies
    1. Thank you so much Tamsin! That is such a compliment. xx

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  27. Just beautiful. I am a huge fan of rhubarb and can't wait to try these!

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    Replies
    1. Thank you Krys! Hope you'll like them if you decide to try them!

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  28. Beautiful, beautiful photography and cupcakes are too beautiful to actually eat them! Thank you Linda for bringing a bit of beauty in our lives with your amazing work!

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  29. Amazing Lovely Photographs!

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  30. these look absolutely fantastic!

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  31. These sound AMAZING!!! If I can find some rhubarb, I will definitely be making them.

    I used to hate rhubarb too, then moved into a house with huge old patches in the garden. My friend's mom gave me this recipe, and it is fabulous! It has made me into a rhubard evangelist.

    Rhubarb Cake
    Mix together 4 cups rhubarb (I finely chop it because I don't like it stringy) and 3/4 cup white sugar. Set aside and let sit for 30 minutes or so.

    Prepare 1 box yellow cake mix as directed. Pour cake mix into pan (I have used a 9x9 and a loaf pan, both with good results). Pour rhubarb mixture over top of raw cake batter. Pour 1 pint of heavy cream over top of rhubarb.

    Bake at 350 for 1 hour.

    The sugary mixture from the rhubarb combine with the cream to make a sort of custardy sauce that mixes up with the cake...so good!

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  32. Jag gjorde de här och de var helt fantastiska! Jag hade inget smör så jag tog vanlig rapsolja istället, så till alla mjölkallärgiker så vill jag säga att det blir jättebra ändå.

    Jag undrar bara om Linda (eller ni andra som gjort receptet) använde råa eller kokade rabarber i muffinsen? Jag kokade mina mjuka först. Nästa gång kommer jag nog koka dem mindre, men går det verkligen att använda råa rabarber?

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    1. Bra att veta, tack för tipset Malin!

      Jag använde rå rabarber (den tillagas ju i takt med att smeten gräddas), så det går alldeles utmärkt! :-)

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    2. Tack så mycket för svar!!! Då ska jag testa råa nästa gång. Det här receptet ska jag absolut göra igen, de var helt otroligt goda. Min syster utnämnde dem till bästa muffinsen ever!

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  33. It looks so delicious ! :)

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  34. i will call u cupcake,,

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  35. Not a huge rhubarb fan either, although I had the most amazing rhubarb dish last year (stewed, with a scoop of goat milk ice cream). These cupcakes sound and look very, very promising though!
    Also: I just received the Dutch translation of your book and how gorgeous is that! Very excited to read and cook from it. Good luck with all the next publications!

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  36. Looks both gourgeos and delicious! <3

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  37. What kind of camera do you use? I just started a blog and I don't know what to use

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  38. Those cupcakes look just heavenly! Great recipe and great photography!
    Thanks a lot for showing :)
    Rebecca
    icing-sugar.net

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  39. I love your composition of the cupcakes. Very pretty and creative, Well done.

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  40. I saw your post of these rhubarb beauties on pinterest and it brought me here.. and i am speacheless!!! Amazing, beautiful, perfect combination of nature and food! :) Im loving it. It is like a dream.
    Good luck with everything you do!
    Love from Czech Republic, xo

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  41. Everything you do is absolutely gorgeous!

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  42. Can`t find a word to tell you how wonderful your pictures are.
    Andrea

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  43. My mouth was watering so much when I saw your beautiful pictures that I simply had to try to make those cupcakes :-) I made very few adjustments and used a white chocolate and lemon frosting on top. They were great! Thank you very much for the inspiration :-) Br. http://cakeliving.com/

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  44. I still had some rhubarb left in the garden here in Canada (July 20th) and found your recipe. It was heavenly! Only problem I encountered was getting the rhubarb sauce to thicken after removing the poached rhubarb pieces to cool. I ended up adding some cornstarch as the liquid cooked down too much and was still thin. I love to bake and take photographs as well. Your work is exceptional. I'll have to put your cookbook on my "wish list." Lisa L.

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  45. Made this recipe today with the last of our crop for the year. Turned out beautiful. My only issue with the recipe was the rhubarb sauce. The amount of water recommended wasn't nearly enough and I found myself making more with a bit of extra water.

    The cupcakes were amazing and looked beautiful, I followed all the steps, minus the apple blossoms. (It's October... lol)

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