Rosy pink cupcakes
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Time to make:
50 mins, prep 15 mins, cook 35 mins
$0.69 per serve
(at time of publication)
Full ingredients list:
- 3 cups chopped rhubarb
- 1/2 cup castor sugar
- 3 eggs
- 3/4 cup plain flour
- 3 tablespoons almond meal
- 1/2 teaspoon vanilla essence
- 1 cup icing sugar
- fresh mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 380°C. Spray a 10-hole muffin tin with oil and set aside. Cook rhubarb with 3 tablespoons water over medium heat for about 10 minutes, until tender. Remove from heat to cool.
Step 2 Place sugar and eggs into a large bowl. Whisk, using electric beaters, until thick and creamy – this will take 5-6 minutes.
Step 3 Carefully fold in flour, almond meal and vanilla and mix lightly. Reserve 3 tablespoons rhubarb and add the rest to flour mixture. Lightly mix.
Step 4 Spoon into prepared tin. Cook for 25 minutes, until golden, risen and firm to touch. Cool completely before removing.
Step 5 Mix icing sugar with 2-3 tablespoons water to form a smooth, thick icing. Frost each cupcake and decorate with remaining rhubarb and mint.
Only use the red stalks for cooking – the leaves are poisonous and must be discarded.
About this recipe
First published: July 2010