Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.

In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 1-2 min.

Add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.

Divide the cake batter into the 12 cupcake liners and bake them for 20-21 min or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

While the cupcakes bake, make the rhubarb compote.

In a pot heat up sliced up rhubarb, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 15 min. While it cooks, give the rhubarb a stir once in a while and press out the rhubarb so there is no big chunks of rhubarb. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min.

Once both the cupcakes and compote has cooled down make the buttercream.

Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) while making the buttercream.

Take the butter out of the fridge 10 min before starting. Cut the butter into small cubes.

Sift the powdered sugar.

In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.

Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the rhubarb compote.

Add the rhubarb compote in the middle of the cupcakes and thereafter pipe the buttercream on the cupcakes. Top the buttercream with a bit of the remaining rhubarb compote.

Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.