2 Cups Chopped Rhubarb, Fresh or Frozen and Thawed
1 Cup Granulated Sugar
2 Tablespoons Lemon Juice
1/4 Teaspoon Salt
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Orange Juice
1/3 Cup Canola Oil
2 Teaspoons Vanilla Extract
Vanilla Bean Frosting:
1 Cup Non-Dairy Margarine
4 Cups Confectioner’s Sugar
1 - 2 Tablespoons Plain Non-Dairy Milk
2 Teaspoons Vanilla Paste or Extract
Preheat your oven to 350 degrees, and line 14 cupcake tins with decorative papers. Set aside.
In a medium saucepan over moderate heat, combine the rhubarb, sugar, lemon juice, and salt. Let stew, stirring periodically, for about 10 - 15 minutes, until the rhubarb becomes so tender that it pretty much falls apart. If necessary, mash it lightly with your spatula to help it break down. Allow the rhubarb to cool for 15 minute before proceeding.
In a separate bowl, whisk together the flour, baking powder and soda. Stir the orange juice, oil, and vanilla into the rhubarb mixture, and then add all of those liquids into the bowl of flour. Stir with a wide spatula just until the batter comes together smoothly; a few small lumps remaining are no reason for alarm. Just be sure not to over-mix, or you'll create a tough cake.
Dole out the batter equally between your prepared cupcake tins, and slide them into the oven. Bake for 18 minutes, until golden brown on top and a toothpick inserted into the centers comes out clean. Let cool completely before applying the frosting.
For the frosting, throw room temperature margarine into your mixer, and beat thoroughly until softened. Add in the confectioner's sugar and start mixing on a low speed to prevent the dry goods from flying out of the work bowl. Add in the vanilla paste or extract, and slowly drizzle in the non-dairy milk, until the frosting reaches a smooth but still firm consistency. Whip on high speed for about 5 minutes until fluffy. Pipe or spread on cupcakes as desired.
Makes 14 Cupcakes
©Hannah Kaminsky http://www.bittersweetblog.com