Strawberry Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes

Description

Strawberry Rhubarb Cupcakes // @noshandnourish

Ingredients

1 cup Diced Rhubarb
1⁄8 cup Brown Sugar
1⁄2 cup Water
1 cup Diced Strawberries
1⁄4 cup Local Honey
1⁄4 cup Brown Sugar
2 Packets of Stevia (optional -- or sub addtl brown sugar)
1 Egg
1⁄2 cup Chobani Strawberry Greek Yogurt
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 package Buttercream Frosting (I used Pillsbury)
2 Strawberries (for adorning the tops)

Instructions

  • Simmer 1 cup diced rhubarb with 1/8 cup brown sugar and 1/2 cup water for 7 minutes.
  • Preheat oven to 350 degrees.
  • In a medium bowl, mix all wet ingredients together (simmered rhubarb including the water it simmered in, plus ingredients strawberries through greek yogurt)
  • In a separate large bowl, mix the dry ingredients together: flour, baking powder & soda.
  • Stir the wet and dry ingredients together.
  • Use non-stick stray and/or paper baking cups.
  • Bake in a muffin tin for 25 minutes, or until lightly browned.  (makes 12 large muffins)
  • Top with buttercream frosting & strawberry slices.

    • Yields 12 Cupcakes

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