February 04, 2008
Baby Loves Rhubarb Cupcakes
Ingredients:
1/2 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup diced rhubarb
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
fluffy rhubarb frosting
nonpareils for sprinkling
Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Add the milk to the rest of the batter and beat until well combined. Fold in the rhubarb. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with rhubarb frosting. Ice, then sprinkle.
1/2 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup diced rhubarb
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
fluffy rhubarb frosting
nonpareils for sprinkling
Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Add the milk to the rest of the batter and beat until well combined. Fold in the rhubarb. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with rhubarb frosting. Ice, then sprinkle.
My thoughts:
I love rhubarb. I was so excited to find some truly beautiful, bright red rhubarb at the store this week. It's a little early for rhubarb, but it had the best flavor. I've been wanting to make rhubarb cupcakes since I missed the last weekend for rhubarb at the farmer's market last year and it was great to finally make them. I love the chunks of the rhubarb in the sweet, vanilla dough but it is the icing really sets it apart. The icing is fluffy, almost marshmallow like, has a wonderful, sublte rhubarb flavor. The combination of the two results in a cupcake that is full of rhubarb flavor but not too tart.
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14 Comments:
I wonder how these would taste with strawberry frosting...or strawberry filling.
I'm a huge rhubarb/strawberry pie fan, so...
The photograph is exquisite, by the way.
how unique... I never thought of rhubarb in cupcakes!
I've just posted on my blog about rhubarb - well, forced rhubarb, which we get here in the UK during the winter months. Now I'll have to try using it for these cute cupcackes!
I used to eat a LOT of strawberry-rhubarb ice cream as a kid but I hadn't found reason t eat it as an adult... I think I just did.
Hmm. would this (and the icing) work with frozen rhubarb, or would the extra water mess things up?
Saskia: Of course, I don't know for sure since I haven't tried it, but I would think using unthawed frozen rhubarb would work.
Oh these look adorable!! And I do appreciate the small # your recipe makes---perfect for us single people..do I have to share?
I posted a link to this recipe on my blog. Is that all right? I did not post your actual recipe, just sent people here to see it.
Of course you can link to me, Cynthia.
YUM!!!!!!!!
loved the recipe, and attempted to veganize it for my daughter. (i linked to you on my site.) thanks for coming up with these.
Oh my goodness, YUM! Just made them and now want to eat them alllllll.....
I just made these. They came out great. Very moist even though I may have left them in the oven a few minutes too long! I used your cream cheese frosting on them which was a great success.
I made these yesterday and they were a big hit for my potluck!! :)
I posted them on my blog and linked back to you and your recipe!!
Thanks so much!!
http://www.javacupcake.com
Betsy
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