Rosy Rhubarb Cupcakes

Name: Rosy Rhubarb Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 0 teaspoons baking powder; 1 teaspoons baking soda; 220 grams packed brown sugar; 220 grams packed brown sugar; 240 milliliters buttermilk; 1 egg; 250 grams all-purpose flour; 0 teaspoons ground nutmeg; 183 grams finely chopped fresh or frozen rhubarb, thawed; 103 grams shortening; 103 grams shortening; 50 grams sugar

If you want to add more American recipes to your recipe box, Rosy Rhubarb Cupcakes might be a recipe you should try. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 172 calories, 2g of protein, and 7g of fat. This recipe serves 18. It can be enjoyed any time, but it is especially good for Mother's Day. It works well as a very reasonably priced dessert. A mixture of ground nutmeg, sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Best Rosy Rhubarb Mold, Rosy Rhubarb Salad, and Rosy Rhubarb Mold.

Instructions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg.

Ingredients you will need

Shortening

Cream

Egg

Equipment you will use

Bowl

Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

Ingredients you will need

Baking Soda

Buttermilk

Rhubarb

Nutmeg

All Purpose Flour

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired.

Equipment you will use

Toothpicks

Oven

Equipment

Ingredients

Servings:

0teaspoons

baking powder 1teaspoons

baking soda 220grams

packed brown sugar 220grams

packed brown sugar 240milliliters

buttermilk 1

egg 250grams

all-purpose flour 0teaspoons

ground nutmeg 183grams

finely chopped fresh or frozen rhubarb, thawed 103grams

shortening 103grams

shortening 50grams

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Ste Chapelle Special Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Ste Chapelle Special Harvest Riesling

Aromas of fresh sliced peaches, apricots and citrus give way to flavors of honey, peaches, and orange peel. The wine is sweet but well balanced with crisp acidity and a long finish of honey anf fruit.