Cardamom Rhubarb Cupcake

Total Time:
1 hr
Prep:
25 min
Inactive:
20 min
Cook:
15 min

Yield:
12 cupcakes
Level:
Easy

Ingredients
  • Cake Batter:
  • 1 1/4 cups cake flour
  • 3/4 cup granulated sugar
  • 1 tablespoon cardamom
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Rhubarb Compote:
  • 2 cups chopped fresh rhubarb
  • 1/4 cup granulated sugar
  • Cardamom Frosting:
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/4 cups confectioners' sugar, sifted
  • 1 tablespoon cardamom
  • 1 tablespoon vanilla extract
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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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