Back with new reading food and rhubarb cupcakes

How Time Flies ... My trip to London was over too fast and since Thursday I'm back home. But apparently, thanks to the trade show hall air and the air conditioning in the plane, I immediately caught a new infection after the other had just recovered. My poor immune system is probably not quite up to par. So I'm lying in bed again since Saturday, have nasty sore throat and feel sorry for myself if I need to gargle with salt water or lying half the night awake to clean my nose. At least I had time to look through my new treasures - of course I was shopping in London again books!

But one by one, first a small culinary travelogue: On Sunday Of course, we first had to have a full English breakfast. That's why I was in Mor-ish , a small café/deli near the hotel and the fair. Quaint, cozy, tiny and somehow "shabby", but very nice. But since I'm not the tomato and mushroom fan, I chose pancakes with bacon and maple syrup. I just love this combination! In the evening we went to the Wagamama . After walking quite a bit on foot before that (among others at Waterstones to look for new cookbooks ...) and a few shivers, there was a big bowl of noodle soup in the form of "chili chicken ramen "just right!
Monday evening there was a dinner in a really nice location, the Babylon @ The Roof Gardens . Apart from the delicious food and good wine, it is fascinating that you are on the 7th floor and have a great view of the city, just below a beautiful garden with a variety of plants and animals. We had a terrace to our room so we could watch the flamingos sleep ... Tuesday night we had a football night with spanish beer in pint and delicious fish and chips in a quaint pub: Courtfield . Wednesday was the game in Chelsea and I wanted to save myself a visit to the pub because I thought that Barcelona will win ... In the end I also heard the stadium because it was just around the corner. I was in the Westfield Shopping Center instead. There are currently 311 shops. Plus another 43 in the luxury area "The Village". There is really nothing that does not exist, I almost got lost. Foyles I finally found it to rummage for books. In the evening I went to Gourmet Burger Kitchen to eat a delicious avocado bacon burger with extra thin rosemary fries and blue cheese dip. Delicious! And on Thursday, unfortunately, it was already back again ... By the way, I was there professionally and stood monday to wednesday 8 or 9 hours nice and smiling at the book fair.

Let's get to it now the books. I was also very brave and only bought 5.Only "The Vintage Tea Party" was a spontaneous purchase, because the book is just incredibly cool. Great layout, great recipes and everything vintage, including invitation card templates and hairstyle tips. In the last few days I have also looked through all the books directly and marked what I want to cook everything. And that's a lot ...

Everything started here with cupcakes and somehow I have neglected this branch quite recently. I am not known for unusual creations and I prefer to leave these filigree things to the better and more creative bakers like Nina and Sarah. However, I found a recipe that immediately inspired me to bake: rhubarb cupcakes from The Primrose Bakery. I love rhubarb, but so far I have never had the idea to bake cupcakes with it. It is really worth it, it harmonizes great and tastes delicious sweet-sour-fruity. I modified the recipe a bit and adjusted it to my liking and reduced it in quantity - 12 Cupcakes are often just too much. I got out of the dough 7 medium-sized cupcakes. If you prefer to make them bigger you will get 6.

Rhubarb Cupcakes
for 6-7 pieces

For the dough:
150 g rhubarb (washed and peeled, one red as possible)
130 g sugar
1 tbsp vanilla sugar (made by yourself)
50 g butter, room temperature
1 egg ( Size L)
125 g of flour
1 Tl of tartaric powder
40 ml of milk

For icing:
40 g of butter, room-warm 100 - 120 g powdered sugar, finely sieved

Clean the rhubarb well and wash. Cut off the ends. Peel the rhubarb by attaching it with a knife at one end and peeling the peel into strips. But do not throw the bowl away.
Cut the sticks into pieces about 0.5 cm thick and place them in a small saucepan with the bowls. Add 30 g sugar and 125 ml water and bring the mixture to a boil. Drain through a sieve, collecting the resulting juice in another small pot.
Remove the strips of the skin and discard, then drain off the remaining roasted rhubarb well Allow to set and then set aside.
Bring the rhubarb juice to a boil again and cook until syrupy until only about 25 ml (or about 2 tablespoons) is left. It takes about 10 minutes.
Remove from heat and let cool.

 freshly baked cupcakes with rhubarb

Preheat the oven to 175 ° C.
A muffin tray of 6 to 7 Set baking cups.

juicy rhubarb cupcakes

For the dough, cream the butter with the remaining sugar and the vanilla sugar.
Add the egg and mix well until a creamy-creamy mass develops.
Mix the flour with the baking powder and add half of this mixture to the dough.just under 2 tablespoons) stir in the rhubarb syrup. Stir in more icing sugar until the desired consistency is achieved.
Using a spatula or a flat knife, do not apply too much thickness to the cooled cupcakes.
Decorate as you like.

rhubarb cupcakes

At my favorite fruit stand, right outside my door, there were the first local strawberries today! They have no Spain trip behind them, but a maximum of 20 km way to my kitchen. It smells and tastes already!

pale pink rhubarb Cupcakes

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