Phenomenal Phoods

Rhubarb Cupcakes with Whipped Cream Cheese Frosting

Ingredients:

For the rhubarb cupcakes

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup canola oil
• 2 cups rhubarb, diced

For the whipped cream cheese frosting

• 1 (8 oz) package cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon almond extract
• 1 1/2 cups heavy whipping cream

For the rhubarb simple syrup

• 1/2 cup diced rhubarb
• 1/2 cup sugar
• 1/2 cup water

Instructions:

For the rhubarb cupcakes

1. Preheat oven to 350 degrees F and line a muffin tin with cupcake papers.
2. Cream the butter and sugar together with a stand or hand mixer until pale and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating after each addition just until incorporated. Add the almond extract, sour cream, and canola oil, mixing just until combined and smooth.
4. Combine the flour, baking soda, baking powder, and salt in a separate bowl. Add the rhubarb and toss to coat in the flour mixture. This will prevent the rhubarb from sinking to the bottom of the cupcakes.
5. Add to the wet ingredients, mixing just until combined.
6. Fill each cupcake paper 3/4 of the way and bake at 350 for 12-15 minutes or until a toothpick comes out clean.

For the whipped cream cheese frosting

1. Beat the heavy cream using the whisk attachment in a stand mixer or with a hand mixer until stiff peaks form.
2. In a separate bowl, beat together the cream cheese, sugar, and almond extract until smooth. Fold the whipped cream into the cream cheese mixture until fully incorporated.

For the rhubarb simple syrup

1. Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar.
2. Reduce heat to low, add rhubarb and simmer for 5 minutes.
3. Remove from the heat and strain the syrup into a container to cool. Keep the rhubarb for topping the cupcakes.

To assemble the cupcakes

1. When the cupcakes have cooled, use a toothpick to poke holes all over the tops of the cupcakes. Very slowly pour a spoonful of simple syrup overtop of each cupcake and let it soak in.
2. Pipe a large amount of frosting on top. Top with the rhubarb that you reserved from the simple syrup.