Tuesday, March 10, 2009

Rhubarb Cupcakes

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
pinch salt

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!


  1. You can always go to your Dashboard and edit or delete your postings. I do it all the time.. it's very easy.

  2. These sound BEYOND yum! I'm so glad you are blogging. SO much fun.
    All good things,

  3. I am jealous! I want to bake all day. I still have dreams of having a fancy bakery / deli joint. Want to move back and open it up with me? I guess that would defeat the idea of going back to school to be an educator.

  4. Well, maybe if Jason gets the tropical itch one of these days(get itchy jason!), we will get back! A tasty bakery on the boardwalk in Christiansted seems necessary.