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175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

3 Eggs

2 tsp Vanilla extract

Rhubarb Filling

100g fresh rhubarb

2tbsp caster sugar

Crème Angalis

225ml (1 cup) fresh cream

340ml whole milk

115g (1/2 cup) caster sugar

1 vanilla bean, split lengthwise and scraped

6 egg yolks


250g (1 cup + 2 tbsp) unsalted butter (at room temperature)

600g (4 cups) sifted icing sugar/confectioners sugar

2 tbsp milk


The sponge

§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ Cream the butter and sugar together

§ Sift in the flour and one egg

§ Add the eggs one at a time, giving the mixture a quick stir in between

§ Add the vanilla extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

The Rhubarb Filling

· Chop the rhubarb into 1 inch pieces and mix with the sugar and vanilla into a saucepan

· Stir over a medium heat until all the sugar has dissolved

· Continue to cook until all the liquid has evaporated

· Allow to cool before blitzing with a food processor until smooth.

The Crème Anglais

  • Mix the cream, milk, half of the sugar and the vanilla in a saucepan
  • Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let it stand for 20 minutes.
  • Whisk the egg yolks with remaining sugar in a bowl before adiing some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine.
  • Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch.
  • Pour the cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
  • Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon for about 5–7 mins.
  • Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
  • Place the custard in an ice bath to cool quickly and prevent overcooking.


§ Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)

§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between

§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.

Scoop out the centre of each cupcake and fill with a teaspoon each of the rhubarb puree and the crème anglaise

Pipe the buttercream onto each cake and enjoy!

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Bake the world a better place! We publish new recipes every day and love to see what our followers create. Find more from us @crumbs_and_vanilla. Happy Baking!

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