Hugo sits patiently for possible treats to fall his way, keeping up the conversation while he waits.
I now know not to post a recipe before actually making it, because i never made the Brown Sugar Cookies.(I will try this weekend) Instead, I saw frozen rhubarb in my freezer and decided to try making Rhubarb Cupcakes.
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
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 frosting .
1 cup sugar
1/4 cup water
2 egg whites
1 stalk rhubarb, chopped* 1/2 teaspoon vanilla
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, rhubarb and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Strain and discard the rhubarb. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.
I found this recipe at:http://coconutlime.blogspot.com/2008/02/baby-loves-rhubarb-cupcakes.html
My frosting was a big FAIL, and I ended up adding cream cheese and the strained-out rhubarb to salvage it, but still tasted good!