The Breast Cancer fundraiser was a huge success, and so many of you asked for the Rhubarb Honey Cupcake recipe… so I’m excited to share it with you!
Along with it, I’d love to share the powerful and meaningful story behind the Minne di St. Agatha—a symbol of strength and resilience, as the “boobs” created a lot of interest at the event!
Rhubarb Honey Cup Cakes
Here is the recipe, enjoy the process!
TIP…make extra of the Rhubarb sauce as it is totally delicious!!!
Ingredients
Rhubarb Honey Sauce
- 4 cups chopped rhubarb stalks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 Tablespoons water
- 1/2 teaspoons vanilla extract
- 1/4 cup honey
Cupcake
- 1 cup salted butter
- 1 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/2 cups cake flour
- ½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
Rhubarb Buttercream
- 115g butter softened
- 1/2 cup rhubarb sauce cooled
- 1 teaspoon vanilla extract
- 4 cups icing sugar
Instructions
Rhubarb Honey Jam
In a large saucepan over medium-high heat, add the chopped rhubarb, 1/4 cup granulated sugar, 1/4 teaspoon salt and 2 Tablespoons water for the rhubarb honey jam. Cook, stirring occasionally for about 10 minutes, or until the rhubarb is cooked down and the sauce has thickened.
Remove from the heat. Stir in the honey and vanilla extract and set aside to cool.
Cupcakes
Meanwhile, in a large bowl, beat the butter and sugar until smooth. Add the egg, vanilla extract, milk and sour cream and blend until smooth.
Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.
In lined cupcake pans, fill each cup ¾ full. Bake at 180° for 25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
Buttercream
Add 1/2 cup rhubarb sauce to a large bowl along with the butter. Beat with a mixer until smooth. Mix in the vanilla extract and slowly add in the icing sugar, 1 cup at a time. When all the icing sugar is incorporated, beat on high until the buttercream is light and airy.
Add the buttercream to a piping bag with a piping tip.
Cupcake Assembly
After your cupcakes and rhubarb honey jam are cooled to room temperature it’s time to fill them. Scoop about 1 Tablespoon out of the center of each cupcake. Fill with two teaspoons of rhubarb jam and cover the with the piece of cupcake that you removed.
Pipe a swirl of buttercream on top of each cupcake. Store in an airtight container.
This recipe makes a large batch of 24 cupcakes. Feel free to cut the recipe in half to only make one dozen.
The Story of Sant’Agatha…
and the “Boobs”of Strength
The “boobs” that were made for the Breast Cancer Fundraiser raised a few eyebrows, however they represent more than just sweet flavors—they also hold a special story of courage and resilience tied to St. Agatha, the patron saint of breast cancer patients and survivors.
St. Agatha lived in Sicily during the 3rd century. She was known for her unwavering faith, which led to her persecution by a Roman official. When she refused to denounce her beliefs, she was subjected to brutal torture—her breasts were cut off, a horrific act that has since become part of her story of strength.
Despite the physical torment, Agatha held fast to her faith, and her steadfastness has made her a symbol of strength, especially for those facing breast cancer.
In many parts of Italy, particularly in Sicily, small cakes shaped like breasts, known as “Minne di Sant’Agata”, are made every February on her feast day. These treats are a reminder of Agatha’s suffering and the hope she represents for those battling illness, especially breast cancer.
While “the boobs” aren’t shaped like traditional pastries, their presence at the fundraiser was a tribute to St. Agatha’s story of resilience. Just like her, they serve as a sweet reminder that strength, hope, and community can help us rise above our struggles—whether big or small.
The latest from Nilla’s Italian Kitchen…
After the whirlwind of the past three weeks, life is finally settling into a comforting rhythm. This is what is happening and coming up in Nilla’s Italian Kitchen!
26/10/2024 – Traditional Lasagna Class – 2 places available
03/11/2024 – Private function at the Wellstead CRC
09/11/2024 – Gnocchi – FULL
16/11/2024 – Duck Ragu Pappardelle- just released and doing something a little different and unique – 10 places available
23/11/2024 – Prawn & Lobster Ravioli – FULL
30/11/2024 – Italian Christmas Biscotti – FULL
06/12/2024 – Private Christmas Function
14/12/2024 – Italian Christmas Biscotti – FULL
21/12/2024 – Italian Christmas Biscotti – FULL
Looking for that perfect gift for someone who has everything? Treat them to an Italian Christmas Biscotti gift pack! That way they can indulge their taste buds with handmade biscotti, made with love.
If you would like to place an order or would like more information about giving the gift of sweetness let me know.
If any of the available classes or the Biscotti packs are of interest, email me at nilla@nillasitaliankitchen.com.au or call me on 0448872835.
To everyone that have supported us in our recent classes, the Breast Cancer Fundraiser or came to our stall at the Green Fair on Saturday, John and I would like to say a MASSIVE THANKYOU…
We feel very grateful and blessed to have you all in our lives…now go and enjoy your cupcakes and remember to make more of the Rhubarb sauce, you won’t regret it!!!
Until next week,
Un grande abbraccio..
Nilla xxx