We have a giant rhubarb in our garden, and as part of my mission to try everything I decided to try making rhubarb cupcakes. I have never tried rhubarb before, and everything is better in cupcakes. Since making this, I love rhubarb. For anyone who has never tried rhubarb, its like a cross between grapefruit, strawberries and raspberries, kind of. Just try making these little loves and you’ll see. The recipe is from Sugar and Spice and all things Iced, which is probably the best blog name ever.
- About 4 cups of fresh or frozen rhubarb
Thaw rhubarb if necessary. Blend rhubarb in blender or food processor adding water if necessary. You should have about 2 cups of puree. Then simmer the rhubarb puree over low heat until it is reduced by half. It should make about 1 cup. You will use half in the cupcake batter and half in the frosting. (Just a hint, don’t lick the spoon when making the rhubarb puree, it’ll blow your head off)
Makes 12 cupcakes
- 1/2 cup rhubarb puree (directions follow)
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- pinch salt
- 1/4 cup milk
- 1 tsp vanilla
- 1/4 cup butter, softened
- 1 cup sugar
- 2 eggs
Preheat oven to 350ºF/175ºF/150ºC Fan assisted. Prepare cupcake pan with liners.
Mix together the flour, baking powder, and salt and set aside. In a separate bowl combine the butter and sugar and beat until light and fluffy. Add eggs, milk, vanilla, and rhubarb puree and mix. Then add the dry ingredients to the wet ingredients and mix until combined. Pour into cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean). Cool on a wire rack. Frost when completely cool.
I made only half of the frosting below and it was enough to cover all the cupcakes. And I have to admit I cheated slightly with the frosting, I added a teeny bit of red food colouring to get them properly pink.
- 1/2 cup butter softened
- 1/2 cup cooked rhubarb puree, cooled (directions follow)
- 5-6 cups powdered sugar
- 1/2 tsp vanilla
Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency. Then frost the cooled cupcakes.