Description
Delight in these tender Rhubarb Cupcakes topped with a luscious White Chocolate & Rosemary Buttercream. The cupcakes combine tangy rhubarb and sweet white chocolate for a unique flavor, while the fragrant rosemary-infused buttercream adds an elegant herbal note, perfect for any celebration or afternoon tea.
Ingredients
Scale
Cupcake Batter
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
- 300 g rhubarb, chopped finely
- 2 tbsp sugar
- 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 large egg
- 100 ml neutral oil (such as vegetable or canola oil)
White Chocolate & Rosemary Buttercream
- 250 g softened butter
- 2 tsp vanilla extract
- 120 ml rosemary-infused milk (from steeping)
- 450 g icing sugar (powdered sugar)
- Pink food coloring (optional)
Instructions
- Infuse Milk with Rosemary: Place the rosemary twigs and full-fat milk in a small pot. Bring to a boil, then remove from heat and let the milk steep with the rosemary for 20 minutes. Allow the milk to cool completely to room temperature.
- Prepare Oven and Molds: Preheat your oven to 300°F (approximately 150°C). Line a muffin tin with 12 paper cupcake molds.
- Prepare Rhubarb: Toss the finely chopped rhubarb with 2 tablespoons of sugar and let it stand for 15 minutes. The rhubarb will release some liquid. Drain this liquid and set it aside (it can be used later for rhubarb cocktails).
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and a pinch of salt. Stir well to distribute all the dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon of vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir carefully with a spatula just until the batter begins to form. Then gently fold in the drained rhubarb. Take care not to overmix to keep the cupcakes tender.
- Fill Molds and Bake: Spoon the batter into the paper molds, filling each about two-thirds full. Bake in the preheated oven for 15 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean. Remove from the oven and allow cupcakes to cool completely.
- Make Buttercream: In a large bowl, cream the softened butter and 2 teaspoons of vanilla extract for about 4 minutes until light and fluffy. Gradually add the cooled rosemary-infused milk, mixing continuously. Then, slowly incorporate the icing sugar while whisking until you achieve a smooth and creamy frosting. If desired, add a few drops of pink food coloring and mix until evenly combined. Chill the buttercream to firm it up slightly.
- Decorate and Serve: Pipe the buttercream generously on top of the cooled cupcakes. Serve and enjoy the harmonious flavors of rhubarb, white chocolate, and rosemary.
Notes
- The liquid drained from the rhubarb can be saved and used to create refreshing rhubarb cocktails or mocktails.
- Ensure the milk is fully cooled before adding to the buttercream to prevent it from curdling.
- Do not overmix the batter once wet and dry ingredients are combined to maintain a tender crumb.
- Adjust the pink food coloring amount to achieve your desired frosting color intensity.
- For a dairy-free version, substitute milk and butter with plant-based alternatives, although texture and flavor may vary.
