Rhubarb and Rose Cupcakes

Making the most of seasonal rhubarb, these pretty cupcakes taste as delicious as they look. The rhubarb spirals are optional, but make a wonderful finishing touch.

Hands-on time 1hr, plus soaking and cooling. Cooking time about 1hr 15min.

Makes 12 FOR THE RHUBARB SPIRALS, OPTIONAL

 250g caster sugar

 1-2 rhubarb stalks, trimmed

 1/2tsp pink food colouring paste or gel FOR THE CUPCAKES  100ml vegetable oil  2 medium eggs  150g plain yogurt  11/2tsp rose water, we used East End

 200g self-raising flour  200g caster sugar FOR THE COMPOTE  80g rhubarb, trimmed and cut into rough 3cm pieces  50g caster sugar

FOR THE ROSE ICING  175g unsalted butter, softened  125g full-fat cream cheese, at room temperature

 1/2tsp rose water, or to taste  250g icing sugar

 Pink food colouring paste or gel YOU WILL ALSO NEED  3 disposable piping bags  Closed star piping nozzle

1 For the rhubarb spirals, if making, in a medium pan gently heat the sugar and 250ml water, stirring until the sugar dissolves. Set aside. Using a y-shaped vegetable peeler, shave along the length of the rhubarb stalk(s) to make thin strips. Slice strips in 1/2 to make shorter lengths.

2 Preheat oven to 110°C (90°C fan) mark 1/4 and line a baking sheet with baking parchment. Stir the pink food colouring into the sugar syrup, then add the rhubarb strips. Leave to soak for 5min.

3 Strain the strips (see GH TIP), then lay them flat on the lined sheet. Bake for 40-45min, or until just dry to the touch (they will still be sticky underneath). Working quickly, peel off a rhubarb strip and, with the dry side facing inwards, loosely wrap around the handle of a wooden spoon. Leave briefly to set, then transfer to a plate. Repeat with remaining strips. Set aside until needed.

4 Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with paper cases. For the cupcakes, in a jug whisk the oil, eggs, yogurt and rose water until combined. In a large bowl, whisk the flour and sugar. Add the egg mixture and briefly whisk until combined.

5 Divide batter between cases and bake for 20-25min, or until risen and golden. Cool in tin for 10min, then transfer to a wire rack to cool completely.

6 Meanwhile, make the compote. In a small pan, gently heat the rhubarb and sugar, stirring until the sugar dissolves. Simmer for 20-25min, or until the rhubarb has broken down. Blend until smooth (a stick blender is easiest) and set aside until needed.

7 For the icing, in a large bowl using a handheld electric whisk, beat the butter, cream cheese and rose water until smooth. Sift in the icing sugar, then slowly beat until combined and fluffy. Spoon 1/2 the icing into a separate bowl and dye to desired shade of pink with food colouring.

8 Scrape icings into 2 separate piping bags and snip off the tips. Fit a third piping bag with the closed star nozzle, then slide in both the filled piping bags, so they are side by side.

9 Using a small, sharp knife or apple corer, carve a small hole into the centre of the top of each cake (reserve carved cake) and fill each hole with 11/2tsp rhubarb compote. Replace the reserved cake. Pipe an icing rose on top of each cake, starting from the centre and spiralling out. Top each with a rhubarb spiral, if made, and serve. PER CUPCAKE (without rhubarb spiral) 439cals, 4g protein, 22g fat (10g saturates), 56g carbs (43g total sugars), 1g fibre GET AHEAD Make the rhubarb spirals up to 3 days ahead. Once set, store in an airtight container at room temperature. TO STORE Keep cupcakes in an airtight container in the fridge for up to 3 days.