Description
These Rhubarb Cupcakes with White Chocolate & Rosemary Buttercream offer a delightful balance of tart rhubarb, sweet white chocolate, and an aromatic rosemary-infused frosting. Perfectly moist and tender cupcakes topped with a creamy, lightly herbed buttercream make for a unique and delicious treat ideal for spring and summer gatherings.
Ingredients
Scale
For the Cupcakes:
- 3 twigs rosemary
- 120 ml full-fat milk (1/2 cup)
- 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)
For the Rosemary Buttercream:
- 2 tsp vanilla extract
- 250 g softened butter
- 450 g icing sugar (powdered sugar)
- 120 ml rosemary-infused milk (from steeping)
- Pink food coloring (optional)
Instructions
- Infuse the Milk: Place rosemary twigs and the full-fat milk in a small pot. Bring to a boil, then remove from heat. Let the milk steep with rosemary for 20 minutes to infuse the flavor, then allow it to cool down to room temperature.
- Prepare Oven and Muffin Tin: Preheat your oven to 300°F (150°C) and line a muffin tin with 12 paper cupcake liners.
- Prepare Rhubarb: Mix the finely chopped rhubarb with 2 tablespoons of sugar and let it sit for 15 minutes. This will draw out excess liquid. Drain the rhubarb, reserving the liquid for creative uses such as rhubarb cocktails.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, chopped white chocolate, baking powder, baking soda, sugar, and the pinch of salt. Stir until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, neutral oil, and 1 teaspoon of vanilla extract until smooth.
- Combine Batter: Pour the wet mixture into the dry ingredients. Gently fold the two mixtures together with a spatula just until the batter starts to form. Then carefully fold in the prepared rhubarb. Avoid overmixing to keep cupcakes tender.
- Bake Cupcakes: Fill each paper mold about two-thirds full with the batter. Bake in the preheated oven for approximately 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cupcakes to cool completely.
- Prepare Buttercream: In a mixing bowl, cream softened butter with 2 teaspoons vanilla extract for about 4 minutes until light and fluffy. Slowly add the rosemary-infused milk while continuing to mix. Gradually incorporate the icing sugar while whisking until smooth and creamy. Add a few drops of pink food coloring if desired for a pretty finish. Chill the buttercream to firm it up.
- Decorate Cupcakes: Once the cupcakes have cooled, pipe the rosemary buttercream generously on top. Serve and enjoy these uniquely flavored cupcakes!
Notes
- The drained rhubarb liquid is perfect for making refreshing rhubarb cocktails or mocktails.
- Do not overmix the batter to maintain a light, tender crumb.
- If rosemary flavor is too strong for some, reduce the steeping time for a milder infusion.
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Use softened butter for the buttercream to achieve the best texture.
