Description
Delight in these luscious Rhubarb Cupcakes topped with a silky White Chocolate & Rosemary Buttercream. The cupcakes feature tart rhubarb folded into a tender batter studded with creamy white chocolate, balanced by a fragrant rosemary-infused buttercream for a unique and elegant treat perfect for spring or any special occasion.
Ingredients
Scale
Cupcakes
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
- 300 g rhubarb, chopped finely
- 2 tbsp sugar (for rhubarb)
- 100 g chopped white chocolate
- 350 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 75 g sugar
- 1 big pinch salt
- 200 ml buttermilk
- 1 tsp vanilla extract
- 1 egg
- 100 ml neutral oil (e.g., vegetable or canola)
Buttercream Frosting
- 2 tsp vanilla extract
- 250 g softened butter
- 450 g icing sugar (powdered sugar)
- 120 ml rosemary-infused milk (from above)
- pink food coloring (optional)
Instructions
- Infuse Milk with Rosemary: Place rosemary twigs and full-fat milk in a small pot and bring to a boil. Remove from heat and allow the milk to steep with rosemary for 20 minutes. Let it cool down to room temperature. This rosemary-infused milk will be used in the buttercream.
- Preheat Oven and Prepare Tin: Preheat your oven to 300°F (approximately 150°C). Line a 12-cup muffin tin with paper cupcake molds.
- Prepare Rhubarb: Toss the finely chopped rhubarb with 2 tablespoons of sugar and let it sit for 15 minutes to release its juices. Drain the rhubarb, reserving the liquid for optional use (such as cocktails).
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and salt. Mix well to distribute all ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon vanilla extract until fully combined.
- Combine Batter: Carefully pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until a batter starts to form. Then fold in the drained rhubarb. Avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the paper molds, filling each approximately two-thirds full. Bake in the preheated oven for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Buttercream: In a bowl, cream the softened butter and 2 teaspoons vanilla extract together for about 4 minutes until fluffy. Slowly add the rosemary-infused milk while continuing to beat. Gradually add the icing sugar while whisking until smooth and creamy. Add pink food coloring if desired. Chill the buttercream to firm it up for easier piping.
- Decorate Cupcakes: Once cupcakes are fully cooled, pipe the buttercream generously on top of each cupcake. Serve and enjoy your aromatic rhubarb cupcakes with white chocolate and rosemary buttercream!
Notes
- Do not overmix the batter to prevent dense cupcakes; gently fold until just combined.
- Use neutral oil to keep the flavor light and allow the rhubarb and rosemary flavors to shine.
- The rhubarb juice drained off can be saved for use in cocktails or syrups.
- Adjust the pink food coloring to your preferred shade for a festive look.
- Make sure cupcakes are completely cool before frosting to prevent buttercream from melting.
