Pink and White Rhubarb Muffins

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Pink and White Rhubarb Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
468
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie468 kcal(22 %)
Protein4.87 g(5 %)
Fat19.48 g(17 %)
Carbohydrates69.47 g(46 %)
Sugar added45.06 g(180 %)
Roughage0.42 g(1 %)
Vitamin A189.22 mg(23,653 %)
Vitamin D0.56 μg(3 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.53 mg(21 %)
Vitamin B₆0.02 mg(1 %)
Folate61.83 μg(21 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C1.35 mg(1 %)
Potassium109.92 mg(3 %)
Calcium69.37 mg(7 %)
Magnesium10.81 mg(4 %)
Iron1.46 mg(10 %)
Iodine14.09 μg(7 %)
Zinc0.31 mg(4 %)
Saturated fatty acids11.71 g
Cholesterol78.45 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2
thin rhubarb stalks (chopped)
3 tablespoons
2 ¾ cups
1 teaspoon
½ cup
superfine caster sugar
1 teaspoon
ground cinnamon
2
eggs (beaten)
cup
½ cup
butter (melted)
For the topping
3 ½ ounces
¼ cup
2 tablespoons
cup
3 cups
½ teaspoon

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 and place in a baking dish. Bake for about 10 minutes until just tender. Drain well and set aside to cool.
3.
Sift the flour, baking powder and cinnamon into a mixing bowl.
4.
Beat the eggs with the milk and melted butter. Stir into the dry ingredients until just combined. The mixture will be lumpy.
5.
Divide the cooked rhubarb between the paper cases and spoon the cake mixture on top.
6.
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.
7.
For the topping: thinly slice the rhubarb.
8.
Heat the sugar and water in a pan until the sugar has dissolved. Bring to a boil and add the rhubarb.
9.
Cook for a few minutes until the rhubarb is soft. Remove the rhubarb from the syrup and set aside.
10.
Beat the butter until very soft. Gradually sift in the icing sugar and beat until smooth.
11.
Beat in the cooled rhubarb syrup and vanilla.
12.
Put half the mixture into another bowl and stir in a little pink food colouring.
13.
Spoon the pink buttercream and the white buttercream side by side into a piping bag so that the colours sit evenly next to each other inside the bag.
14.
Pipe a swirl on each cake and decorate with the thin slices of rhubarb.