Rosey Pink Cupcakes

Instructions

1. 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.
2. Place sugar and eggs into a large bowl. Whisk, using electric beaters, until thick and creamy – this will take 5-6 minutes.
3. Carefully fold in flour, almond meal and vanilla and mix lightly. Reserve 3 tablespoons rhubarb and add the rest to flour mixture. Lightly mix.
4. Spoon into prepared tin. Cook for 25 minutes, until golden, risen and firm to touch. Cool completely before removing.
5. 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