Professor Butter Beard’s Ginger Rhubarb Cupcakes
2 dozen cupcakes
Rhubarb, stalks trimmed and cut into ¼” dice to make 3 cups total
1 cup almond slices, toasted with a dash of salt and cooled
2 ¼ cups all-purpose flour
1/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp fine sea salt
2 tsp dried ginger
1 ½ cups granulated sugar
Grated zest of one orange
One 1” knob of fresh ginger, grated
12 Tbsp unsalted butter, room temperature
3 large eggs, room temperature
1 tsp vanilla paste
¾ cup buttermilk
One recipe – Professor Butter Beard’s Browned Butter Buttercream - https://www.professorbutterbeard.com/recipes/professor-butter-beards-browned-butter-buttercream
1) Preheat your oven to 350 degrees and line your muffin trays with paper liners.
2) Lightly toast the almond slices with a dash of sea salt and set aside to cool. When cool, slightly crush them with your fingers. Dice the rhubarb and have at the ready.
3) Whisk together the flour, baking powder and soda, salt and dried ginger. Have at the ready.
4) Pour the sugar into the bowl of a standing mixer. Grate the orange and knob of ginger into the sugar. With the paddle attachment, mix on low until the sugar appears wet and the zests are equally incorporated. Add the butter and cream until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Scrape the bowl as necessary. Beat in the vanilla paste.
5) Add the dry mixture in two batches, alternating with the buttermilk. Remove the bowl from the mixer and fold in the crushed toasted almonds and diced rhubarb.
6) Divide the batter evenly among the two dozen lined cups. Bake roughly 25 minutes, rotating the trays halfway through, until a cake tester comes out clean. Cool the cupcakes, in the tins on a wire rack, until room temperature before topping with the Browned Butter Buttercream.
