Rhubarb and Ginger Cream Cupcakes

As rhubarb is a love of mine and Suzanna also grows it in her garden so it was fitting we tried out this recipe. Which by the way, is delicious and the sour cream makes the cupcake so light and fluffy and you wouldn't even know it had sour cream unless someone had told you!

Recipe adapted from Call Me Cupcake.
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Instructions

1. Preheat oven to 175°C. Prepare a baking pan.
2. Mix flour, sugar, baking powder and salt in a large bowl.
3. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb.
4. Divide batter among the cupcake liners and bake for 20 minutes. Check with skewer before removing from the oven. Set aside on rack to cool. 
5. Put rhubarb, water and sugar in saucepan and let simmer until rhubarb is soft.
6. Strain mixture into a bowl and put rhubarb pieces aside to coo. Poor liquid into saucepan and let thicken. Let it cool and then mix together rhubarb and liquid.
7.  Beat butter until pale. Add icing sugar and beat until smooth and pale.
8. Add cream cheese, ginger and food coloring and beat until smooth.
9. Pipe as desired and top with poached rhubarb.

Green Tea Dacquoise

Dacquoise are little french cakes with a light crumb but just enough of a mouthful. The nuttiness offsets the bitterness of the green tea and is sweetened by the green tea buttercream. If bitterness of the green tea is too much for you, add a little more icing sugar to the cream to sweeten the mix or use slightly less green tea powder and almonds.

Adapted from Okashi by Keiko Ishida.

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Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper. Sift ground almonds, icing sugar and green tea powder together with sieve twice. Set aside.
2. Beat egg whites until foamy. Add castor sugar and beat until egg whites are glossy with stiff peaks.
3. Add sifted ground almond mixture to the meringue and fold in gently to make the dacquiose batter.
4. Transfer batter into a piping bag with an approximately 1.5cm piping tip. Pipe out small disks (3.5cm diameter) onto the paper. Dust with icing sugar twice and bake for 15 - 20 minutes until risen and surface of the dacquoise becomes dry.
5. Make green tea cream. Beat butter until pale and creamy. Using a clean bowl, beat egg whites until foamy. Add half the sugar and continue beating. When egg whites have achieved some volume, add remaining sugar and continue to beat until egg whites are glossy and stiff peaks form. Add meringue to butter and mix thoroughly. Add green tea powder and fold in. Transfer green tea buttercream into a piping bag fitted with a piping tip.
6. Pipe cream onto flat side of the dacquiose discs. Sandwich with another disc, flat side down.
7. For best results, make dacquioses and assemble them the day before serving and leave to chill in the refrigerator. They can be kept up to 3 days.