Rosy Rhubarb Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 1-1/2 dozen.
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
Ingredients
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1/2 cup shortening
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1 cup packed brown sugar
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1/4 cup sugar
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1 large egg
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2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon ground nutmeg
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1 cup buttermilk
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1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
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Cream cheese frosting, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cupcake: 168 calories, 6g fat (2g saturated fat), 12mg cholesterol, 64mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.
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