| 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
3/4 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