I got a bunch of fresh local rhubarb from the market the other day. It looked soooo yum! My Auntie used to make rhubarb pinwheels (must get that recipe!), but I thought Rhubarb Vanilla Cupcakes with a gorgeous Rhubarb Frosting would be divine! I was right. These are absolutely scrumptious!
After I cooked up the rhubarb mixture to put inside the muffins, I saved 1/3 cup of it and I blended this up with the rest of the icing ingredients! If anything was to be heaven on earth, this icing would be it. Rhubarb Icing!! Sooooo YUM! And such a beautiful colour!
I used just all purpose plain flour to make these, but you could substitute with a gluten free one to one flour. Also, I used ordinary raw sugar, but if you want to make these a bit healthier, opt for coconut sugar.
Is there anything better than biting into a freshly baked cupcake topped with delicious icing? I think not!
Is there anything better than biting into a freshly made cupcake with delicious icing? This one will delight your tastebuds - our Rhubarb Vanilla Cupcakes!
- 2 cups (or 250g) of rhubarb sliced into about 1/2cm slices
- 1 Tbsp nuttelex
- 2 Tbsp raw sugar
- 1 Tbsp lemon juice
- 1/2 tsp vanilla paste
- 1/4 cup water
- 2 cups all purpose plain flour
- 2 tsp bi carb soda
- 1 tsp baking powder
- 1/2 cup raw sugar
- 1/3 cup oil
- 1 cup plant based milk (I used unsweetened almond milk)
- 2 tsp vanilla extract
- 2 Tbsp apple sauce
- 1/3 cup rhubarb mixture
- 3/4 cup nuttelex (or another plant based butter)
- 1 cup icing sugar
Add all the ingredients into a small saucepan and cook on medium to low heat for about 10 - 12 minutes or until rhubarb is soft enough to put a fork through. Put 1/3 of this mixture aside to make the frosting. Set aside while you make the cupcakes.
Preheat oven to 160℃. Put the flour, bi carb soda, baking soda and sugar into a bowl. In a separate bowl add the oil, milk, vanilla extract and apple sauce. Mix well and then slowly add this wet mixture to the dry mixture, stirring thoroughly so there are no lumps in the mixture. Then add all but 1/3 of the rhubarb mixture and lightly stir though.
Transfer this mixture evenly into 12 patty pans arranged in a muffin tin. Bake for 20 minutes or until a skewer inserted into the cupcakes comes out clean.
Let cupcakes cool completely before frosting them.
Make sure the 1/3 cup of rhubarb mixture has cooled down. Then add it to a food processor with the nuttelex or other plant based butter, and the icing sugar. Mix until fully incorporated and no chunks of rhubarb are showing. Should be a lovely pink colour.
Once the cupcakes are cool, use a piping bag to decorate the cupcakes with icing. Enjoy!