We’ve designed this site to be compatible with modern web browsers and encourage you to update.
2014 Winner of the Rhubarb Baking Contest and also the "Appearance Award."
Cupcake Instructions1. Preheat oven at 350F. Line standard muffin tins with paper liners.2. Whisk together flour, baking soda, baking powder, and salt.3. With electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low.5. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each.6. Stir in diced rhubarb.7. Divide batter evenly among lined cups, filling each three quarters full. Bake rotating tins half way through until cake tester inserted comes out clean, about 20 minutes.8. Place tins on wire rack to cool completely before frosting.Strawberry Rhubarb Frosting Instructions1. Cream the butter on medium speed2. Lower the speed on mixer and sift in powder sugar, one cup at a time.3. Add vanilla and strawberry rhubarb jam.4. Mix well.5. Fill piping bag with frosting insert tip into cupcake and fill with just a little. Then pipe on top of the cupcake.6. Place a couple pieces of fresh cut rhubarb and a blueberry on top.Yield: 24 cupcakes
rhubarb, cake, strawberry, dessert
Kitchen Kettle Products
Show All Recipes
JOIN OUR EMAIL LIST
KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538