Rhubarb Cupcake Ingredients
- Eggs 2 pieces
- Milk 200 milliliters
- Wheat flour 300 grams
- Baking powder 1 teaspoon
- Rhubarb 300 grams
- Sugar 150 grams + 2 tablespoons
- Butter 100 grams
- Main Ingredients Eggs, Milk, Butter, Flour
Forms for cupcakes, mixer, plate, baking dish, kitchen knife, cutting board, tablespoon.
Step 1: Prepare Rhubarb
Wash and peel the rhubarb stalks, then dry with paper towels and cut into small pieces.
Sprinkle rhubarb two tablespoons of sugar, mix and transfer to a baking dish.
Preheat the oven to 180 degrees and send the candied rhubarb into it on 7-13 minutes (it should bake and become soft).
Step 2: knead the dough.
Beat the eggs, add milk to them, and whisk together again until fluffy foam.
Melt the butter in a water bath and pour it into the milk with eggs. Mix everything very carefully again.
Sift the flour and mix it with a baking powder for the dough and sugar, and then pour the mixture of dry ingredients into eggs whipped with milk and butter.
Stir the dough thoroughly. When the mass becomes homogeneous, add baked pieces of rhubarb to it. Mix with a tablespoon.
Step 3: bake rhubarb cupcakes.
Put the dough with rhubarb in the tins (silicone or with paper) and send the cupcakes to the preheated 180 degrees oven on 25 minutes.
After baking, the cupcakes should be allowed to cool, take them out of the molds and serve.
Step 4: serve the rhubarb cupcakes.
Serve rhubarb cupcakes with tea for afternoon tea, as dessert or for breakfast. Delicious, ruddy pastries with sweet filling and soft dough will appeal to everyone. Be sure to cook, it's simple, you'll like it.
Enjoy your meal!
- You can decorate the finished muffins with powdered sugar or just sprinkle with sugar if you like more sweetly.