Cinnamon & Rhubarb Cupcakes

Cinnamon spiced cake, swirls of soft rhubarb frosting, with a tart rhubarb surprise inside. Its like a coffee cake all dressed up to go to a fancy party!

I made a rhubarb compote from the rhubarb I picked out of the garden as soon as I could this morning. Rhubarb is one of the best things. I was just going to keep it and spoon it over my yogurt in the morning, but I want to make cupcakes to enter into a contest to win a cool gadget, so I thought why not.

Rhubarb syrup, strained of of compote. Look at that colour!

I had a recipe for snickerdoodle cupcake Ive been wanting to try and cinnamon + rhubarb is great. This recipe is not fussy and including cooling time I made these in about an hour this afternoon. Now I can sit down and have a cup of tea and eat them all before anyone else comes home, wahaha. No one has to know….

Cinnamon Cupcakes with Rhubarb Frosting

Yield: 1 Dozen
Time: 30 minutes


– 2 large bowls
– 1 medium bowl
– Spatula
– Electric mixer
– Small pot
– Wooden spoon
– 1 regular sized muffin tray (12)
– Cupcake liners
– Fine mesh strainer
– Piping Bag + Tip or an Ice Cream Scoop


Cinnamon Cupcakes

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 cup butter, soft
1 cup sugar
2 eggs
3/4 cup milk

Filling: Strained rhubarb compote

Preheat oven to 350 degrees.

Line standard muffin tins with paper cupcake liners.

Sift together flour, baking powder, salt, cinnamon and nutmeg.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as you go. Beat in vanilla. Reduce speed to low.

With the a spatula, fold in flour mixture in three batches, alternating with two additions of milk, until evenly combined and you have a smooth batter.

** If you use your electric mixer to add in the flour you will more than likely overwork the batter, making it sticky and elastic.

Fill just the bottom of each cupcake liner with about a tablespoon of batter. Spoon a teaspoon sized blob of rhubarb compote in the middle and then cover with more batter to reach 3/4 of the way to the top of the liner.

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.

Rhubarb Compote

1 1/2 cups chopped rhubarb
1/2 cup sugar
Zest and juice of 1 orange

Combine and cook over medium heat 10-12 minutes, until mixture resembles apple sauce.
Strain off liquid and set aside for using later. Cool both to room temperature.

Rhubarb Frosting

1/2 cup butter softened
1/2 cup reserved liquid from rhubarb compote
5-6 cups powdered sugar
1/2 tsp vanilla
1/2 tsp cinnamon

Sift powdered sugar and set aside.
Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency.
To finish, combine remaining pipe frosting on each cupcake.


Green Thumbs Up

I went grocery shopping today, IN THE GARDEN! While I was feeding the ducks this morning I noticed these weird looking purple-green globes hiding behind some foliage. Upon further inspection they turned out to be gorrrrrrgeous artichokes! I don’t know why I never noticed them before. Its very exciting having reign of someone else’s garden, it’s like finding treasure every couple of weeks. So I raced into the kitchen to get a knife and a plastic bag and went hunting. This is my haul!

5 beautiful artichokes
1 bulb of garlic
6 baby parsnips
A dozen stalks of ruby red rhubarb
Half a dozen oranges
Half a dozen lemons
A couple of limes
A bunch of parsley
A handful of mint
A pocket full of orange blossoms
A tuft of lamb wool

I’m going to seriously miss having a veggie garden at my disposal. I was going to pull a whole ton of parsnips but I didnt want to get too greedy. It’s spring here, so the garden is just starting to get going. I love NZ though, it’s like vegetables get a 5 month head start so the first hint of warm weather and bam– artichokes.

Spring also means, a TON OF EGGS! The ducks are in full production mode. I have about 40 duck eggs now, and thats even with the local hawk helping himself to breakfast every morning. The farm owners are going to come back to a fridge full of goodies, fruit baskets brimming with citrus and a whole basket of eggs. I think I’ll probably make them a couple loaves of bread before I leave so the house smells of fresh baked bread when they get home, and so that they have something to nibble on.

Our friend Elaine came over for a visit and brought me a moon cake! It was lotus seed flavour, with a yolk in the middle, just a little bit sweet, and so pretty. In return we sent her home with all our duck eggs and about 600 pounds of oranges. She’s Chinese and is going to make salted duck eggs for us! And then we’ll have a salty duck egg and beer party!

It takes 2 months, so stay tuned.

Lazy Bones

Found some sneaky little rhubarbs hiding in the corner of the garden

It’s 6pm.

We had a nice dinner of black angus sausage, kumera & carrot hash and caramelized onions. Yom. The dogs are fed, the cat is fed, the ducks have their night time snack and the pigs are snorfing around in the field happily. The sheep are being sheepish and the cows are giving me the stink eye from half a mile away on top of the hill. The sun is going down, the sky is pink with purple clouds and the air smells like fire and fresh grass.

I just took the laundry off the line to the soundtrack of all the wind chimes around the house lazily jingling in the wind. A strange bird that looked a whole lot like Eugene Levy landed on the tree beside me and sang me a little song that strangely enough sounded a lot like Eugene Levy. Perhaps Eugene Levy protesting being strangled using the power of music. I mentioned this to the bird and it took off. I picked the last half dozen tamarillo’s off the tree behind the laundry line. They have a very unusual taste, kind of a cross between a tomato and a kiwi fruit. I have a pork shoulder in a brine in the fridge for a pulled pork dinner tomorrow and I think the flavour of tamarillos will lend itself really well to a BBQ sauce. I can’t WAAAAIT! I love me some pulled ponk.

Inside CB has a fire lit, which is awesome because its bloody cold here today. It’s not freezing but its a wet cold that gets right in your bones and makes it hard to warm up again. Rosie dropped by today and we had some coffees (we just bought a french press on SALE so great!) and we chatted for a few hours. While chatting I did the laundry, most of the dishes (all except for the 18 mugs lined up around the sink half full of moldy tea). I made some rhubarb compote from the rhubarb I picked yesterday, and used the bright pink juice leftover to make rhubarb lemonade. I even made a quick custard, but wasnt paying attention and just burnt the bloody shit out of it. Oh well. I ate my rhubarb compote on brie instead, WAHAHA! I’m such a fancy bitch.

We took Rosie with us to the grocery store and she got to witness the shame of us buying about 2109283012 sausages. I love sausages. We got angus, venison, and some cheezy ones. And I found german pumpernickle bread! Mmm love that little brown brick of goodness.

So it was a cold and lazy day here today. It was nice. I hope tomorrow is the same. I’ll probably be posting about the tamarillo pulled pork.  Thats it for me!