Rhubarb and Ginger Cupcakes

Ingredients:

For the Cupcakes:
250g unsalted butter
175g light muscovado sugar
3 eggs, beaten
225g self-raising flour
2 tsp ground ginger
175ml whole milk

For the Icing:
250g unsalted butter
1 tsp vanilla extract
600g golden icing sugar
2 tbsp whole milk

1/2 batch Rhubarb and Ginger Compote

Method:

Dice the butter and cream together with the sugar until pale and fluffy. Add the eggs, a little at a time, beating thoroughly to combine after each addition. Now work in the milk.

In a separate bowl, sift together the flour and ginger. Fold into the wet ingredients until you have a smooth batter. Line 12 muffin wells with paper cases and spoon in the batter.

Transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until the cupcake is springy to the touch and a skewer inserted into the centre emerges cleanly. Remove from the oven, allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the icing, cream together the butter and sugar until creamy. Beat in the milk and vanilla extract and keep beating until the mixture is light and creamy. Cover the icing with clingfilm until needed.

When ready, use a 2cm wide cutter and cut deep into the centre of each cupcake, forming a pocket. Spoon a little of the compote into the holes you made then return the excised piece of sponge into the hole. Pipe a ring of vanilla icing around the top and spoon a little more of the compote into the space. Place a dot of vanilla icing in the centre and serve.