Thursday, June 12, 2014

Sour Cream Rhubarb Cupcakes

    These were FANTASTIC!  I made a few changes, but did not stray far from the original recipe.  I wanted half apple and half rhubarb, so threw in some chopped apple along with the prescribed amount of rhubarb in the recipe.

THEN.  I stumbled across the most perfect butter-cream frosting in history.  Absolutely un-healthy, fattening, artery-clogging...etc.  But I was looking for something really firm and buttery, and this recipe fit the bill.  Nothing wrong with a small splurge for special occasions, in my opinion :-) I'll post the frosting recipe later.

 Sour Cream Rhubarb Cupcakes
Makes 12-16 cupcakes
1 ¼ cups all purpose flour( I used half whole-wheat)
¾ cup  granulated sugar
1 ½ tsp baking powder
¼ tsp salt
1 stick softened butter
2 medium eggs
½ cup sour cream
1tsp vanilla extract
3/4 cup rhubarb, trimmed and chopped 
3/4 cup pealed apple chunks
1. Preheat oven to 350F. Prepare a baking pan for normal size cupcakes with 12 cupcake liners, or a mini cupcake pan with 24 liners
2. Mix flour, sugar, baking powder and salt in a large bowl.
3. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb.
4. Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcake, 18 minutes for medium and 15 minutes for mini. Check doneness with a toothpick before removing from the oven. Let cool.

 Source: Call Me Cupcake

1 comment:

  1. This looks so good, Lydia.
    I hope you are feeling better.