Yesterday, I baked some moist and yummy Rhubarb, Ginger and Apple Cupcakes with Vanilla Frosting on! 😀
Recipe (makes 14 Cupcakes)
- 65 g unsalted butter
- 0.75 dl granulated sugar
- 1 egg
- 2.25 dl plain flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla sugar
- 1 1/2 dl double cream
- 3 tablespoons of Clippy’s Apples ‘Apple Rudebarb & Ginger’ fruit-tastic conserve
- 2 cups icing/confectioners’ sugar, sifted
- 80 g unsalted butter
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract with seeds
- 1 teaspoon Dr. Oetker red food colouring
Preheat the oven to 175 degrees C (325 degrees F) Gas 3. Place 14 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the cream and continue mixing for a couple more minutes until the mixture is smooth. Finally, add the fruit conserve and mix until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 15 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Pipe the frosting on top of the cupcakes.
Happy Cupcake Baking Everyone! 😀