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Categories:
cake flour sugar cardamom baking powder baking soda salt buttermilk oil vanilla eggs fresh rhubarb granulated sugar unsalted butter sugar cardamom vanilla
Viewed: 96 - Published at: 5 years agoIngredients
- 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
- 2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar
- 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
Method
- 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.
