 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
|
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. Ingredients:
1/2 cup shortening |
1 cup packed brown sugar |
1/4 cup sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
1 cup buttermilk |
1-1/2 cups finely chopped fresh or frozen rhubarb, thawed |
cream cheese frosting, optional |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.
|
|