CARDAMOM RHUBARB CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
- Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined.
- Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
- For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool.
- For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Mix in the cardamom and vanilla extract.
- To assemble: Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting. Serve immediately, or store in an airtight container for up to 2 days.
STRAWBERRY COMPOTE CUPCAKES
These cupcakes are super easy to make, and taste wonderful! Fresh strawberry compote and whipped cream cheese frosting highlight this delicious treat.
Provided by Penelope
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended.
- Divide batter evenly between the prepared cupcake cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes.
- Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 30.2 g, Cholesterol 60.7 mg, Fat 16.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 163.6 mg, Sugar 25 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM
This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.
Provided by GastroChef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h36m
Yield 8
Number Of Ingredients 10
Steps:
- Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
- Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
- Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
- Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
- Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
- Serve whipped coconut cream over chilled compote.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g
VANILLA SEMIFREDDO WITH RHUBARB COMPOTE
In Italy, there are many variations of semifreddo, which, literally translated, means "partially frozen." Sometimes a semifreddo is made from sponge cake layered with slightly frozen cream; other times it's cake-free, simply a lighter version of ice cream. At Lucques, we make this semifreddo from an uncooked "custard" base that has beaten egg whites (to make it buoyant and light) and whipped cream (to prevent it from freezing completely) folded into it. The result is a creamy frozen dessert that doesn't require an ice cream maker or a true custard cooked at the stovetop. Strawberry and rhubarb are a classic combination, but though it's tempting to temper the sourness of the rhubarb with sweet strawberries, I prefer the intense mouth-puckering quality of rhubarb on its own. This is a great party dessert since you can prepare all the components ahead of time.
Number Of Ingredients 12
Steps:
- Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands. Let the excess plastic drape over the sides of the pan.
- In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks. Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert. Wash and dry the mixing bowl and whisk attachment.
- Split the vanilla bean in half lengthwise. Use a paring knife to scrape the seeds and pulp into the mixing bowl. Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume. Transfer to a large bowl and set aside. Wash and dry the mixing bowl and whisk attachment.
- Whip the egg whites at medium speed about 1 minute, until frothy. Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar. Whip on high speed about 4 minutes, until stiff peaks have formed.
- Fold the chilled whipped cream into the yolk mixture. Then gently fold in the egg whites, a third at a time. Pour the mixture into the prepared cake pan and tap the pan on the counter three times. Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo). Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
- Take the semifreddo out of the freezer 10 minutes before serving. Spoon a little rhubarb compote onto six plates. Cut six slices from the semifreddo and place them on the plates over the compote. Spoon a little more compote over the top of each slice of the semifreddo. Pass the remaining compote at the table.
- Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
- Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan. Add the vanilla pod, sugar, and 2 tablespoons water. Without stirring, bring the ingredients to a boil over medium heat. Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel. Immediately toss in half the rhubarb and all the wine. The caramel will seize up and harden slightly. Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until it's jammy. Stir in the rest of the rhubarb and 1/2 cup water. Cook a few minutes until the rhubarb is tender but not mushy. Remove the pan from the heat, and strain the rhubarb over a bowl. Return the liquid to the pan, and bring it to a boil over medium-high heat.
- Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices). Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously. Cook over medium heat a few minutes, until the liquid is shiny and thickened. Pour the liquid back into the bowl, and stir in the rhubarb. Chill before serving.
- The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.
RHUBARB PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
COCONUT CHEESECAKE & RHUBARB COMPOTE
I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 16 servings (3-1/2 cups compote).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.
Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Backyard BBQ Frozen Dessert Spring Summer Rhubarb Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Make sorbet:
- Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
- Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
- Make compote while purée is chilling:
- Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
- Let sorbet soften at room temperature 5 minutes, then serve with compote.
More about "vanilla cupcakes with rhubarb compote food"
RHUBARB CUPCAKES | EASY WHOLESOME
From fooddoodles.com
5/5 (1)Servings 12Cuisine AmericanCategory Dessert
- Put a large saucepan over medium heat and add in the rhubarb, sugar, lemon zest (but not the lemon juice) and salt.
- Using a hand or stand mixer, beat together the butter, vanilla, ½ cup rhubarb jam and salt on medium speed until smooth.
RHUBARB CUPCAKES - MILDLY MEANDERING
From mildlymeandering.com
4.6/5 (25)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Set a large saucepan over medium heat and add in the rhubarb, sugar, and lemon zest (but not the lemon juice).
- Cover the pan and allow it to cook for 10 minutes to thicken even more - make sure to stir a few times so it doesn't burn on the bottom.
RHUBARB VANILLA CUPCAKES - DELIGHTFUL VEGANS
From delightfulvegans.com
Servings 12Total Time 50 minsEstimated Reading Time 2 mins
- Add all the ingredients into a small saucepan and cook on medium to low heat for about 10 - 12 minutes or until rhubarb is soft enough to put a fork through. Put 1/3 of this mixture aside to make the frosting. Set aside while you make the cupcakes.
- Preheat oven to 160℃. Put the flour, bi carb soda, baking soda and sugar into a bowl. In a separate bowl add the oil, milk, vanilla extract and apple sauce. Mix well and then slowly add this wet mixture to the dry mixture, stirring thoroughly so there are no lumps in the mixture. Then add all but 1/3 of the rhubarb mixture and lightly stir though.
- Make sure the 1/3 cup of rhubarb mixture has cooled down. Then add it to a food processor with the nuttelex or other plant based butter, and the icing sugar. Mix until fully incorporated and no chunks of rhubarb are showing. Should be a lovely pink colour.
HOT EATS AND COOL READS: HOMEMADE RHUBARB JAM FILLED …
From hoteatsandcoolreads.com
Servings 12Calories 330 per servingTotal Time 1 hr 10 mins
RHUBARB AND CUSTARD CUPCAKES - THE TOUGH COOKIE
From thetoughcookie.com
SOUR-CREAM VANILLA POUND CAKE WITH RHUBARB COMPOTE
From countryliving.com
SIMPLE RHUBARB COMPOTE (RHABARBERKOMPOTT) - MY …
From mydinner.co.uk
VANILLA RHUBARB COMPOTE RECIPE | MINDFUL COOKING
From marmaladeandkindness.com
SIMPLE RHUBARB COMPOTE - A BEAUTIFUL PLATE
From abeautifulplate.com
VANILLA CUPCAKES WITH RASPBERRY BUTTER CREAM FROSTING
From laurainthekitchen.com
RHUBARB AND CUSTARD CUPCAKES - KATIE CAKES
From iheartkatiecakes.co.uk
STRAWBERRY RHUBARB VANILLA COMPOTE | THE GIRL IN THE …
From girlinthelittleredkitchen.com
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
RHUBARB COMPOTE | KING ARTHUR BAKING
From kingarthurbaking.com
VANILLA BEAN POUND CAKE WITH RHUBARB COMPOTE - GREENS
From greensnchocolate.com
RHUBARB AND CUSTARD CUPCAKES | SNACK RECIPES | GOODTOKNOW
From goodto.com
VANILLA CUPCAKES WITH BERRY COMPOTE AND MARSHMALLOW FROSTING
From beyondsweetandsavory.com
RASPBERRY-RHUBARB PAVLOVA CUPCAKES RECIPE - CHATELAINE.COM
From chatelaine.com
SIMPLE RHUBARB COMPOTE OR COULIS - I’D RATHER BE MERYL
From idratherbemeryl.com
VANILLA BEAN MERINGUE CUPCAKES WITH STRAWBERRY RHUBARB
From indigoscones.com
VANILLA STRAWBERRY CUPCAKES WITH A STRAWBERRY RHUBARB COMPOTE
From cook2nourish.com
VANILLA CUPCAKES WITH RHUBARB AND CUSTARD BUTTER CREAM
From capitalmag.co.nz
BAKED VANILLA CHEESECAKE WITH RHUBARB AND GINGER COMPOTE
From goodto.com
BROWN SUGAR CAKE WITH RHUBARB COMPOTE AND CREME ... - THE …
From theflouredtable.com
VANILLA PANNA COTTA WITH RHUBARB COMPOTE | RICARDO
From ricardocuisine.com
MINI VANILLA POUND CAKES WITH STRAWBERRY RHUBARB COMPOTE
From ingoodcleantaste.com
VANILLA PANNA COTTA WITH RHUBARB COMPOTE | RICARDO
From ricardocuisine.com
ROSIE MAKES: RHUBARB & VANILLA CUSTARD CUPCAKES
From everythinglooksrosie.com
EASY RHUBARB RASPBERRY COMPOTE - ABRA'S KITCHEN
From abraskitchen.com
VEGAN VANILLA WAFFLES WITH RHUBARB COMPOTE - VEGGIEBOTTOMS.COM
From veggiebottoms.com
VANILLA OVERNIGHT OATS WITH RHUBARB COMPOTE | THE FOOD GENIE
From foodgenienanaimo.com
JUMBO CHERRY RHUBARB CUPCAKES WITH WHITE CHOCOLATE FROSTING
From cookienameddesire.com
BEST RHUBARB MERINGUE CUPCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CREPES WITH RHUBARB COMPOTE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
COOKING SCHOOL: RHUBARB COMPOTE WITH VANILLA SAUCE
From whatsforlunchhoney.net
RHUBARB AND VANILLA COMPOTE RECIPE FROM LEITHS HOW TO COOK BY …
From cooked.com
BEST RHUBARB COMPOTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VANILLA CUSTARD WITH RHUBARB COMPOTE (VEGAN & SUGAR FREE)
From foodfuelness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love