Rhubarb and Custard Cupcake

Makes 7 Cupcakes

To make the Rhubarb compote:

2-3 stalks of rhubarb, chopped into 2cm pieces

35g caster sugar

10g butter

To make the Custard filling:

250ml whole milk

½ tsp vanilla essence

3 medium egg yolks

50g caster sugar

15g plain flour

15g cornflour

100ml double cream

To make the Cake:

95g unsalted butter softened

70g plain flour

95g caster sugar

2 medium eggs

½ tsp baking powder

25g ground almonds

¼ tsp ground cinnamon

¼ tsp ground ginger

15ml whole milk

To make the frosting:

300g icing sugar

125g full fat cream cheese

50g butter

1.       Preheat the oven to gas mark three and place the cupcake cases in the tin.

2.       To make the compote place the chopped rhubarb in a pan with the sugar and the butter and about 25ml of water. Cook on a medium heat, stirring frequently, until the rhubarb softens. Remove from the heat and set aside to cool completely.

3.       Now make the cake. Cream together the butter and the sugar until pale and fluffy. Add the egg one at a time, mixing well.

4.       Sift together the flour, baking powder, ground almonds, cinnamon and ginger , then add half of this mixture to the creamed butter and eggs followed by half the milk.

5.       Stir in the stewed rhubarb, making sure it is evenly mixed into the batter. Pour into the cupcake cases and bake for 35 minutes or until they look springy and golden brown on the top.

6.       Now make the custard. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to think it if necessary.

7.       When the milk has boiled, remove from the heat and mix 4-5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back to the boil, whisking constantly, continue to boil a further minuet to ensure the flour and cornflour are fully cooked. Pour the custard into a baking tray, cover with cling film and set aside to cook for 30-40 minutes.

8.       Tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bow whip the double cream. Fold the whipped cream into the custard and use to fill a piping bag.

9.       To make the frosting. Cream the butter and icing sugar together until it resembles a sandy texture. Then using a fork mush in the cream cheese until a firm paste has formed.

10.   When the cake comes out the oven let them cool completely. Once cooled cut out a small hole from the centre of each cake about ¾ inche deep. Pipe the empty space with the cooled custard filling.

11.   Lastly pipe the frosting over the custard and enjoy! Phew!