| Posted by Healthy Groms

The little girls are going to love these the most! Rosy pink cupcakes - delicious! Spoil them on a Friday with a cupcake surprise. You can find more sweets at Healthy Food Guide


3 cups chopped rhubarb

1/2 cup castor sugar

3 eggs

3/4 cup plain flour

3 tablespoons almond meal

1/2 teaspoon vanilla essence

1 cup icing sugar

Fresh mint leaves, to garnish


Step 1 Preheat oven to 380°C. Spray a 10-hole muffin tin with oil and set aside. Cook rhubarb with 3 tablespoons water over medium heat for about 10 minutes, until tender. Remove from heat to cool.

Step 2 Place sugar and eggs into a large bowl. Whisk, using electric beaters, until thick and creamy – this will take 5-6 minutes.

Step 3 Carefully fold in flour, almond meal and vanilla and mix lightly. Reserve 3 tablespoons rhubarb and add the rest to flour mixture. Lightly mix.

Step 4 Spoon into prepared tin. Cook for 25 minutes, until golden, risen and firm to touch. Cool completely before removing.

Step 5 Mix icing sugar with 2-3 tablespoons water to form a smooth, thick icing. Frost each cupcake and decorate with remaining rhubarb and mint.


Love LBL x 

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