The other day I decided rhubarb cupcakes needed to become a part of my life. Being the person I am I wasn't going to settle for someone else's recipe, no I had to make my own (I don't know what you're talking about, I am NOT a stubborn know it all!) . Well my pride was crushed, cause those little cakes were full of fail. The flavor wasn't bad, but they shrunk and were a little odd of texture. Too much liquid I reckon. So today was round two. This time I only had one sad lonely stalk of rhubarb left so they weren't as flavorful, but other than that they came out much better. Also I didn't check my cream cheese situation prior to jumping in, so the frosting was a bit too sweet and runny and lacking of cheese. But I don't think that will stop anyone from eating them!Rhubarb Cupcakes
two stalks rhubarb sliced in 1/4" sections
two stalks rhubarb sliced in 1/4" sections
1/4 lb room temp butter
1c sugar
2 room temp eggs
1/2c milk
1 1/4 c cake flour (you can use all purpose, just won't be as tender)
2 room temp eggs
1/2c milk
1 1/4 c cake flour (you can use all purpose, just won't be as tender)
1/2 and 1/4 tsp baking powder
dash salt
Heat milk and rhubarb in saucepan until the milk simmers. Take off heat and allow to sit for at least ten minutes. Break up a little with a potato masher or wooden spoon.
Sift flour, baking powder, and salt.
Cream butter and sugar on medium high speed until very light and fluffy. People often shortchange this step. Don't! Getting all that air in now is what will make your cakes fluffy and delicate! Scrape bowl and beaters and mix a little longer.
Add eggs one at a time, waiting 20 seconds between additions. Scrape bowl and beat 20 seconds more.
Add half of the dry ingredients and mix on low until most of the flour is mixed in. Stream in half of the milk mixture while mixer is running and beat until smooth. Repeat with the other half of the dry and wet. Scrape bowl and mixer well, then beat on medium speed for another fifteen seconds. (if you are using all purpose flour only mix a few seconds)
Fill cupcake liners 2/3rds full and bake at 350 for approximately 20 minutes.
dash salt
Heat milk and rhubarb in saucepan until the milk simmers. Take off heat and allow to sit for at least ten minutes. Break up a little with a potato masher or wooden spoon.
Sift flour, baking powder, and salt.
Cream butter and sugar on medium high speed until very light and fluffy. People often shortchange this step. Don't! Getting all that air in now is what will make your cakes fluffy and delicate! Scrape bowl and beaters and mix a little longer.
Add eggs one at a time, waiting 20 seconds between additions. Scrape bowl and beat 20 seconds more.
Add half of the dry ingredients and mix on low until most of the flour is mixed in. Stream in half of the milk mixture while mixer is running and beat until smooth. Repeat with the other half of the dry and wet. Scrape bowl and mixer well, then beat on medium speed for another fifteen seconds. (if you are using all purpose flour only mix a few seconds)
Fill cupcake liners 2/3rds full and bake at 350 for approximately 20 minutes.
