Servings 12 / Prep time 25 mins / Cook time 20 mins

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
2. Cream together the caster sugar and butter in a bowl until light and fluffy.
3. Add the eggs one at a time, mixing well in-between each.
4. Mix in the milk, custard flavouring and flour.
5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
2. Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the rhubarb flavouring and milk at the same time.
3. Colour the buttercream a similar red/pink shade as a stalk of rhubarb. Start with a small amount of food colouring gel and mix until evenly distributed. Add more colouring if needed.
4. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
5. Pipe the buttercream onto the cupcakes and finish by crumbling the custard cream biscuits over the top to decorate.