It’s only Wednesday but already I’m thinking of the weekend. I can’t help myself. This weekend is actually a long weekend here in British Columbia and this weekend there are all sorts of things happening around town including a parade and demo derby among other things. I made the mistake of telling my almost 4 year old about the parade this morning and now he wont stop asking about it. Only two and a half more days of constant asking! I’m also excited because after this weekend we should be able to plant the rest of our garden. We got our peas planted and hopefully our potatoes tonight or tomorrow plus some greens. I can’t believe I didn’t plant them sooner. Oh well, better late than never 🙂
I have to be honest, when I first started my blog I didn’t want to post anything full of butter and sugar here. Not that I don’t have plenty of recipes that fit that description. When we first moved out on our own I went on some kind of quest to find all the best cookie recipes. And if you know me, every kind of cookie appeals to me, so I have a ton of recipes. But I only wanted to share healthy recipes here and I wanted this to be a place to keep all my healthy recipes even if no one else read my blog but now that I’ve been blogging for a while I realize that my blog isn’t about eating healthy 100% of the time because that isn’t what we do. There are always special occasions that call for cupcakes 🙂 And one of those special occasions just happens to be spending the weekend with your sister-in-law <3
Adapted from these Strawberry Cupcakes at Cate’s World Kitchen
- 6 tbsp rhubarb puree
- 1 1/2 C all purpose flour
- 1 tsp baking powder
- pinch salt
- 1/4 C milk
- 1 tsp vanilla
- 1/4 C butter, softened
- 1 C sugar
- 2 eggs
Preheat the oven to 350 degrees and line a cupcake tin with 12 liners.
In a large bowl beat together the butter and the sugar until fluffy then add the eggs, vanilla, milk and fruit puree. Make the puree by simply adding fruit to a blender or food processor and blending. You can add a small amount of water to get it blending if needed. In a smaller bowl combine the flour, baking powder and salt and then add the dry ingredients to the wet and mix just until combined. Divide evenly into the 12 prepared muffin cups. Bake in the oven for 20-25 minutes until a toothpick comes out clean. When the cupcakes are done, move to a wire cooling rack and mix the frosting while they cool.
Note: The cupcakes alone don’t have much rhubarb flavor. Next time I would double the amount of fruit puree and then cook it until it’s reduced by half – the same as was done with the icing.
- 1/2 C butter, softened
- 1 C pureed raw rhubarb cooked and then reduced by half
- 3 1/2 C icing sugar
- 1/2 tsp vanilla
In a medium sized bowl blend the butter, half cup of fruit puree that has been cooked and cooled and vanilla together to combine. In half cup increments add the icing sugar until the frosting is the correct consistency. You may need more than 3 1/2 cups.
When the cupcakes are completely cooled put your frosting in a piping bag, or put the frosting in a small zip lock bag and cut the corner off to frost the cupcakes.