1/2 cup rhubarb and strawberry puree (directions follow)
1 1/2 cup all purpose flour
1 tsp baking powder pinch salt
*1 tablespoon ground flaxseed
1/4 cup milk
1 tsp vanilla
1/4 cup butter, softened
1 cup sugar
Mix together the flour, baking powder,salt, and ground flaxseed 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.
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.
I use a Wilton 1M tip to get the swirled frosting on top of my cupcakes.
4 cups of fresh or frozen rhubarb (used 2 1/2 cup fresh rhubarb & 1 1/2 cup strawberries)
Thaw rhubarb if necessary. Blend rhubarb and strawberry in blender or food processor adding water if necessary. You should have about 2 cups of puree.
*I am very lucky to get another preview from our CSA and guess what was in the bag…rhubarb. I didn’t know that rhubarb was considered as vegetable and then a fruit. Mainly it is used to make desserts I have never tried rhubarb and every time I see it in the grocery I always tell myself that I have to try it someday. Little did I know that its good for cupcakes too. enJOY!!
Source: Sugar & Spice All Things Iced