Rhubarb Crumble and Custard Cupcakes (Vegan)
Soft and fluffy vanilla cupcakes with a creamy custard centre, silky smooth vanilla buttercream frosting, a drizzle of rhubarb compote and topped off with a sprinkling of oat crumble.
Print
Pin
Email
Serves: 9
Calories: 593kcal
Ingredients
For the cupcakes:
- 75 g coconut oil (melted)
- 200 g dairy free milk (room temperature)
- 1 tsp vanilla extract
- 200 g self raising flour
- 110 g caster sugar
- ½ tsp baking powder
For the rhubarb compote:
- 150 g fresh rhubarb (sliced)
- 50 g sugar (granulated or caster)
For the crumble topping:
- 40 g plain flour
- 40 g oats
- 25 g coconut oil (melted)
- 20 g soft light brown sugar
For the buttercream:
- 140 g dairy free butter (the block kind, not spreadable (*see note))
- 400 g icing sugar
- 1 tsp vanilla
- 2 tsp dairy free milk
Other ingredients:
- 150 g dairy free custard
Equipment
- Stand Mixer
- Muffin Tin (with removable bases)
Instructions
Make the cupcakes:
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake cases.
- Melt the coconut oil and set it aside to cool.75 g coconut oil
- In a large mixing bowl add the dairy free milk and vanilla.200 g dairy free milk, 1 tsp vanilla extract
- Add the caster sugar, flour and baking powder.200 g self raising flour, 110 g caster sugar, 1/2 tsp baking powder
- Add the coconut oil.
- Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
- Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
- Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.
Make the rhubarb compote:
- Add the rhubarb and sugar to a small saucepan and simmer until the rhubarb has stewed and broken down, and the mixture is thick. This should take approximately 10-15 minutes.150 g fresh rhubarb, 50 g sugar
- Set the mixture aside to cool.
- Blend until smooth.
Make the crumble topping:
- Once the cupcakes have finished baking, keep the oven on at 180°C fan (200°C conventional / 400°F / gas mark 6). Don’t attempt to cook the crumble at the same time as the cupcakes because the oven door should stay closed during cake baking.
- Add all of the crumble ingredients to a bowl and mix together until combined.40 g plain flour, 40 g oats, 25 g coconut oil, 20 g soft light brown sugar
- Transfer the mixture to a lined baking tray and bake for around 12 minutes until golden, stirring once.
- Leave to cool.
Make the buttercream:
- Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment.140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla, 2 tsp dairy free milk
- Mix for a couple of minutes until smooth and creamy. Scrape down the bowl as necessary.
Decorate your cupcakes:
- Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
- Fill each core with dairy free custard and place the lid back on to seal it.150 g dairy free custard
- Pipe buttercream on top.
- Drizzle the rhubarb compote over the top. To make it neat use a piping bag and nozzle.
- Sprinkle the crumble over the top of the cupcake on serving.
Video
Notes
* We used the Stork block butter for the buttercream which is labelled vegan in our local supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.
Recipe inspired by: Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 593kcal | Carbohydrates: 90g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Sodium: 159mg | Fiber: 2g | Sugar: 65g | Net Carbohydrates: 88g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!