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Tuesday, April 17, 2012

Rosebud Rhubarb Cupcake Eggless



2 cups of fresh chopped Rhubarb (can substitute with frozen)
2 cups of all purpose flour
2 tablespoon of cornstarch
1 cup sugar
1 cup evaporated milk
1/2 cup or 1 stick of unsalted butter
2 teaspoon of vanilla extract
1 tablespoon of orange zest
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vinegar
1/4 teaspoon of salt

Cook the rhubarb with a little water.  When the rhubarb is cooked add sugar and butter mix and allow it to cool to room temperature.  Add milk and vanilla extract.   Add vinegar to the baking soda.

Sift the dry ingredients flour, cornstarch, baking soda and salt .  Add the orange zest, baking soda and vinegar  mix to the dry ingredients.  Slowly add the wet ingredients to the dry ingredients, do not beat it, gently mix it.

Line a muffin pan with 12 baking cups.  Fill it about half way with the batter.  Bake until a knife inserted inside comes out clean.  This was baked at 340 degrees for 25 minutes.

Rhubard is native to China.  It is available in spring.  Only the stalks are edible.  The stalks are sweet and sour and sugar is added to it while cooking.  The leaves of rhubarbs are poisoness.  Besides cakes they make good chutneys.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.



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