Ingredients3 cups chopped rhubarb | Nutrition (per serve)
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Instructions
- Preheat oven to 380°C. Spray a 10-hole muffin tin with oil and set aside. Cook rhubarb with 3 tablespoons water over medium heat for about 10 minutes, until tender. Remove from heat to cool.
- Place sugar and eggs into a large bowl. Whisk, using electric beaters, until thick and creamy – this will take 5-6 minutes.
- Carefully fold in flour, almond meal and vanilla and mix lightly. Reserve 3 tablespoons rhubarb and add the rest to flour mixture. Lightly mix.
- Spoon into prepared tin. Cook for 25 minutes, until golden, risen and firm to touch. Cool completely before removing.
- Mix icing sugar with 2-3 tablespoons water to form a smooth, thick icing. Frost each cupcake and decorate with remaining rhubarb and mint.
Recipe sourced from: Australian Healthy Food Guide