RHUBARB CUPCAKES RECIPES RECIPES

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ROSY RHUBARB CUPCAKES RECIPE: HOW TO MAKE IT



Rosy Rhubarb Cupcakes Recipe: How to Make It image

If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup shortening
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
Cream cheese frosting, optional

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

Nutrition Facts : Calories 168 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 26g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

RHUBARB CUPCAKES – MILDLY MEANDERING



Rhubarb Cupcakes – Mildly Meandering image

Rhubarb Cupcakes - Classic vanilla cupcakes with a homemade rhubarb jam filling and topped with a rhubarb buttercream frosting. An elegant and delicious dessert!

Provided by madi

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 15

1/2 stick butter (softened)
1 teaspoon vanilla extract
1/2 cup rhubarb jam (see above)
2 cups confectioners' sugar
1 cup all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 large egg
1/3 cup hot water
4 cups rhubarb (in 1/2" chunks)
1 cup granulated sugar
1/2 lemon (juiced and zested)

Steps:

  • Set a large saucepan over medium heat and add in the rhubarb, sugar, and lemon zest (but not the lemon juice).
  • Cook for 8-10 minutes, or until the mixture has started to boil and thicken.
  • Cover the pan and allow it to cook for 10 minutes to thicken even more - make sure to stir a few times so it doesn't burn on the bottom.
  • Once the jam has thickened, remove it from heat and stir in the lemon juice.
  • Transfer to a container and allow to cool completely in the fridge (at least 2 hours).
  • After the jam (above) has cooled, proceed to making the cupcakes.
  • Preheat the oven to 350 degrees F and line 12 muffin cups with liners.
  • In a large bowl, whisk together the flour, sugar, and baking powder.
  • In a small bowl, whisk together the milk, vegetable oil, vanilla, egg, and water.
  • Add the wet ingredients to the dry and mix until just combined. It will be a very wet batter.
  • Fill each muffin tin 1/2 way full and bake for about 15 minutes or until the tops turn golden brown and an inserted toothpick comes out clean.
  • Set on a cooling rack and allow to come to room temperature before icing (below).
  • While the cupcakes are cooling, prepare the buttercream.
  • Using a hand or stand mixer, mix together the butter, vanilla, and rhubarb jam (above) on medium speed until smooth.
  • On low speed, add in the confectioners sugar slowly and mix until it becomes light and smooth - about 3 minutes.
  • Scoop about 1 teaspoon out of the center of each cupcake.
  • Fill with a teaspoon of rhubarb jam and cover with the piece of cupcake that you removed.
  • Frost with the rhubarb buttercream and serve.
  • Store any leftover cupcakes in an airtight container in the fridge for up to three days.

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