Rosy Rhubarb Cupcakes Recipe

By ldelmas

Ingredients

• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
• Cream cheese frosting, optional

Preparation

Step 1

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Frost if desired. Yield: 1-1/2 dozen.