Cardamom Rhubarb Cupcake

Cardamom Rhubarb Cupcake might be just the side dish you are searching for. One serving contains 476 calories, 4g of protein, and 34g of fat. For 91 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Mother's Day event. 52 people were glad they tried this recipe. A mixture of unsalted butter, baking soda, rhubarb, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 16%, this dish is not so outstanding. Similar recipes include Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing, Cupcake Bakeshop by Chockylit » Cantaloupe and Honeydew Cupcakes topped with White Chocolate-Cardamom Butter Cream and Chiffonade of Mint, and Rhubarb Cardamom Galette.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners. Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined. Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting. For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool. For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Mix in the cardamom and vanilla extract. To assemble: Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting. Serve immediately, or store in an airtight container for up to 2 days.

 

Step by step:

1. For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.

2. Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl.

3. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined.

4. Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes.

5. Let cool completely before frosting.

6. For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool.

7. For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter.

8. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth.

9. Mix in the cardamom and vanilla extract.

To assemble

1. Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting.

2. Serve immediately, or store in an airtight container for up to 2 days.

Nutrition Information:

covered percent of daily need