Rhubarb And Pistachio Cupcakes Recipe | Cupcake Recipes | Tesco Real Food
Make the most of seasonal rhubarb with this gorgeous cupcake recipe. Find more delicious baking ideas and easy cake recipes at Tesco Real Food.
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Cooking tools:
- Microplane
- Muffin tin
- Cupcake liner
- Cooling rack
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Stove
- Plate
Ingredients
- 100g unsalted butter, softened
- 100g caster sugar
- 2 medium eggs, lightly beaten
- 50g (2oz) ground almonds
- 70g (3oz) self-raising flour, sieved
- 1 small orange, zested
- 300g (10oz) rhubarb, cut in to 2cm (1in) pieces
- 90g (3 1/2oz) caster sugar
- 1/2 vanilla pod, split lengthways
- 60g unsalted butter at room temperature
- 250g icing sugar, sieved
- 125g (4oz) full fat soft cheese
- 40g (1 1/2oz) pistachio kernels, roughly chopped
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