Cardamom Frosting Recipe With Rhubarb and Cornmeal Cupcakes
One thing you may notice as you browse recipes on Frosting-Recipes.com is how similar some of them can be to eachother. But a few drops of lemon extract here, or a teaspoon of cinnamon there can transform not just your frosting recipe, but an entire dessert. This means that frostings are a great place to experiment with flavor combinations. Sure, we know that peanut butter cake would be good with chocolate frosting, but what about marshmallow or caramel frosting?
We loved this flavor combination at Dulcedo for Rhubarb Cornmeal Cupcakes with Cardamom Frosting. It shows how playing with a small amount of a zest, spice or flavor, in this case cardamom, transforms a recipe into an unusually delicious surprise. Cardamom has a unique and strong flavor that is used both in sweet cakes and savory dishes such as curries. It adds an aromatic quality to the cake, and balances the intense-tasting rhubarb fruit compote.
For this recipe, feel free to use a different type of milk instead of the vanilla soy if you don’t have it available. A little cardamom goes a long way but if you’ve added the requisite amount and it’s not apparent enough, add more in the tiniest of amounts. I’ve found in making a cardamom tea cake that it surprisingly took more of the strong spice for the flavor to come through.
Cardamom Frosting (cupcake and compote recipes after the jump)
Adapted from a recipe by Cheryl at The Cupcake Bakeshop
1/2 cup butter, room temperature
3-4 cups sifted powdered sugar
1 teaspoons vanilla
1/8 cup light vanilla soy milk
1/8 teaspoon cardamom
In the bowl of an electric mixer, beat the butter at medium-high speed until creamy. Add half of the sifted sugar, the vanilla, the milk, and the cardamom. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.
Dulcedo: rhubarb cornmeal cupcakes with cardamom frosting.
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