Recipe information
Ingredients for - Rosy Rhubarb Cupcakes
10. 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed -
11. Cream cheese frosting, optional -
How to cook deliciously - Rosy Rhubarb Cupcakes
1. Stage
In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
2. Stage
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
