Chase Rhubarb Vodka and Custard Cupcakes
Booze isn't just for drinking as this recipe by the Chase Distillery's own employee and star baker Lydia demonstrates:
(Recipe makes 12 cupcakes)*To make the cupcakes
- 6oz unsalted organic butter, softened
- 6oz self raising flour
- 6oz caster sugar
- 3 free range eggs
- ½ teaspoon of vanilla bean paste
- 12 muffin/large cupcake cases
- Creme patisserie (store bought or use recipe here)
Oven temp: 180 degrees
Using the super easy all-in-one method, combine all of the above ingredients in one bowl and mix on a medium speed until you have a smooth, creamy mixture. Use a spatula to clean the sides of the bowl and ensure everything is incorporated.
Spoon into the cases, ¾ full and bake for around 15-20 minutes. To test if they are cooked, press down on each cake and if it springs back, they are ready to take out and turn out onto a cooling rack. Straight away, take Chase Rhubarb Vodka and simply pour a little onto each cake (around 2 teaspoons)– whilst warm the rhubarb vodka will soak in.
Once they are cool, using a small, sharp knife remove the centre of the cakes (roughly a 2x2cm square) – ensure you keep the lids. This is for the custard centre so ensure they are the right size.
Fill the centre of the cakes with creme patisserie using a straight, small piping nozzle. Allow to cool completely and replace the lids.
- 1 stick of rhubarb (you won’t need all of it)
Chop the rhubarb at the pinkest end into 12-15 rectangles (3cm length and 0.5-1cm thick). As if you were poaching an egg, ensure the water is boiling well and carefully place the pieces of rhubarb in. Try not to stir as they will become very delicate and you want them to stay as one. Once soft, lift them out and place on a piece of kitchen paper to soak any excess water. (reserve the water in the pan for the syrup).
Rhubarb Vodka Syrup
- Chase Rhubarb Vodka
- Granulated Sugar
- Water from poaching the rhubarb
- Natural pink food colouring
Use 1 cup of liquid (half water from the poached rhubarb and half Chase Rhubarb Vodka) and 1 cup of granulated sugar and put in a high-sided saucepan over medium-high heat. Bring the liquid and sugar to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 5-7 minutes until it is a little thick. To test if the sugar is completely dissolved, use a spoon and scoop up a small amount of the syrup. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer.
Add a little pink food colouring to the syrup.
- 1 stick of rhubarb
- Wire cooling rack
- Grease proof paper
Oven temp; 180 degrees
Simply grate some thin strips of the rhubarb and place on a wire cooling rack lined with greaseproof paper, put in the top of the oven for around 10 minutes to crisp – be careful they do not burn.
- 250g unsalted, Organic Butter softened
- 1 tsp vanilla bean paste
- 500g icing Sugar
- 3 tbsp whole milk
Whisk the butter until smooth and then add a quarter of the icing sugar, at first carefully mix and repeat until all of it is mixed together – once combined turn the mixer speed to high and add the vanilla. At this point it might be fairly thick so add a little milk at a time until it is at a super smooth, just about at a dropping consistency.
Using the illustration provided above, follow the numbered steps to putting the final cakes together. Ice the cake how you wish, whether it is piping or using a palette knife – Lydia went for a deep star nozzle. Drizzle a little of the syrup and add the other components. As a finishing touch add some dried rose petals and a sprinkle of gold edible glitter.
*Originally featured on thechasebar.co.uk