Description
Delight in these moist and flavorful Rhubarb Cupcakes topped with a luscious White Chocolate & Rosemary Buttercream. Infused with the delicate aroma of rosemary steeped in milk, these cupcakes combine tart rhubarb pieces and sweet white chocolate chips for a perfect balance of flavors. Finished with a creamy, subtly sweet buttercream frosting tinted with a hint of pink, these cupcakes are an elegant treat for any occasion.
Ingredients
Rhubarb & Milk Infusion
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
Cupcake Batter
- 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 (such as vegetable or canola oil)
Buttercream Frosting
- 2 tsp vanilla extract
- 250 g softened butter
- 450 g icing sugar (powdered sugar)
- Steeped rosemary milk (from above step)
- Pink food coloring (optional)
Instructions
- Steep Rosemary in Milk: Place rosemary twigs and milk in a small pot, bring to a boil, then remove from heat. Let the milk steep with rosemary for 20 minutes until fragrant, then allow it to cool to room temperature.
- Preheat Oven and Prepare Tin: Preheat your oven to 300°F (about 150°C) and line a muffin tin with 12 paper cupcake molds.
- Prepare Rhubarb: Mix the chopped rhubarb with 2 tablespoons of sugar and let it sit for 15 minutes to release liquid. Drain the rhubarb, reserving the liquid for cocktails or other uses.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, vanilla extract, egg, and neutral oil until smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients and gently stir with a spatula just until a batter forms. Fold in the drained rhubarb carefully, avoiding overmixing to keep the batter light.
- Fill Molds and Bake: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 15 minutes, then test for doneness by inserting a toothpick into the center—if it comes out clean, the cupcakes are done. Remove from oven and allow to cool completely.
- Prepare Buttercream Frosting: Beat the softened butter and vanilla extract together for about 4 minutes until smooth and creamy. Gradually add the steeped rosemary milk while continuing to beat. Slowly mix in the icing sugar while whisking until the frosting is smooth and fluffy. Add a few drops of pink food coloring if desired. Chill the frosting to firm up before decorating.
- Decorate Cupcakes: Once the cupcakes have cooled completely, pipe the white chocolate & rosemary buttercream generously on top. Serve and enjoy your elegant and flavorful rhubarb cupcakes!
Notes
- Ensure the rhubarb is finely chopped for even texture within the cupcakes.
- Do not overmix the batter after combining wet and dry ingredients to keep cupcakes tender and light.
- The reserved rhubarb liquid makes a great addition to cocktails or sparkling water for a refreshing drink.
- Steeping the rosemary in milk infuses a subtle herbal aroma into the buttercream, enhancing flavor complexity.
- Adjust the pink food coloring quantity to achieve your preferred shade for the frosting.
- Cupcakes are best served the same day but can be stored in an airtight container in the fridge for up to 2 days.
