Chopped Fruit Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 thin Rhubarb (about 300 g); chopped
- 3 Tbsps sugar
- 2 ½ cups all-purpose flour
- 1 tsp Baking powder
- ½ cup caster sugar
- 1 tsp ground cinnamon
- 2 eggs (beaten)
- ⅞ cup milk
- ⅔ cup butter (melted)
- 2 Tbsps brown sugar
- powdered sugar
Preparation
Kitchen utensils
1 Small pot, 1 Baking sheet, 1 Casserole dish, 2 Small bowls, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Whisk, 1 Slotted spatula, 1 Brush, 1 Oven rack, 1 Parchment paper, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix the rhubarb with the sugar. Bake the rhubarb for about 10 minutes until just tender. Drain well and set aside to cool.
3.
Mix the flour with the baking powder and cinnamon in a mixing bowl.
4.
Beat the eggs with the milk and melted butter. Stir into the dry ingredients with the rhubarb until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and sprinkle the tops with demerara sugar. Bake for 25-30 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Sift over a little icing sugar just before serving.
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