Recipe courtesy of Audrey Hermes
Cardamom Rhubarb Cupcake
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 468
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 92 mg
- Sodium
- 223 mg
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 468
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 92 mg
- Sodium
- 223 mg
Ingredients
Cake Batter:
Rhubarb Compote:
Cardamom Frosting:
Directions
- 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.
