Cupcakes - Strawberry Rhubarb

By BlueSchmoo

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)

Details

Servings 25
Adapted from noshandnourish.com

Preparation

Step 1

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.