Rhubarb cupcakes

This recipe was given to my by a good friend – the cake was so good that it was all finished before I got a chance to take any pictures! I liked them plain but they would be good with cream cheese icing/whipped cream.


Makes 12 cupcakes


1 1/2 cups plain flour

1/4 tsp bicarbonate of soda

1/4 tsp baking powder

1/2 tsp ground ginger
1/2 cup butter
2 cups sugar
2 eggs
1tsp vanilla extract
1/2 cup yoghurt

3 cups diced rhubarb
1 vanilla bean halved lengthways
1 cup water


Preheat oven to 180C (160C in fan oven).

Line a standard cupcake/muffin tin with cupcake wrappers

Sift together flour, bicarb, baking powder, salt and ginger.

Cream together butter, 1 cup sugar til light.

Add eggs slowly.

Beat in vanilla extract.

Add flour in 2 batches, alternating with the yoghurt

Be careful not to over mix

Stir in 2 cups of diced rhubarb.

Divide batter to fill each cup 3/4 full.

Bake on the middle shelf for 25 mins.

To make rhubarb topping, put the cup of water and remaining cup of sugar in pan, simmer and dissolve sugar.

Add the vanilla bean seeds.

Remove from heat and add the remaining cup of rhubarb. Coll completely and then remove the rhubarb with a slotted spoon.

Re-simmer the syrup to thicken it a bit.

When cakes have cooled a little bit make several holes in each with cake tester/skewer and spoon about 2 tablespoons of syrup on top of each.

Leave to cool completely before eating.




Leiths retro baking class

Last Saturday I went on a retro baking class at Leith’s. I’ve been keen to do a class at Leith’s for a while and got given a voucher for Christmas

The menu for the retro baking course included peach Melba cheesecake, muscovado sugar cupcakes with salted caramel frosting and scones with elderflower and strawberry compote. Though not a novice to baking I have struggled to make fluffy scones and cheesecakes without cracks so thought this would be a good time to learn and a fun way to spend a Saturday morning.

Armed with our aprons we turned up at leiths bright and early to be greeted with delicious pastries and coffee. The class was taught by Max and her assistant Lou who gave us a demonstration and a plan for the morning and we were off!

All our ingredients had already been measured out for us and our washing up was done for us along the way too… Very decadent! We were given lots of advice and handy tips and tricks throughout the day and max and Lou were brilliant at helping out and answering questions.

At the end off the session whilst we were packing up our goodies we were treated to a glass of bubbly and delicious savoury pastries… Much needed after a morning spent licking sugary spoons!

I thoroughly enjoyed my day at Leith’s and came away armed with lots of inspiration and ideas for baking. Everything tasted really good and I received lots of compliments. I’ll definitely be saving up some pennies to do another class!