Rhubarb Crunch Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- 1 cup Rhubarb (finely chopped)
- 2 Tbsps brown sugar
Product recommendation
Suggested variation; try adding 1 tbsp finely grated orange zest and 2 tbsp chopped stem ginger to the muffin mixture.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and rhubarb in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds and sprinkle with demerara sugar then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.
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