Page 100 - Cupcakes
P. 100

RHUBARB CRUMBLE CUPCAKES


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               Part cupcake, part muffin, these these moist nutmeg-scented cupcakes are a
               breath of springtime. The soft interior contains chopped rhubarb, while on top,
               contrasting so nicely, is a crunchy oat and cinnamon topping. Serve these at
               breakfast, place in a lunchbox, or serve with a scoop of vanilla ice cream for
               dessert.




                     MAKES 24 CUPCAKES (2½ INCHES EACH)

                     PREPARATION TIME: 40 MINUTES

                     BAKING TIME: 18 TO 20 MINUTES





               Vegetable oil spray for misting the pans All-purpose flour for dusting the pans



               CUPCAKES:

               1 bag (16 ounces) frozen rhubarb (see “the Cupcake Doctor says”)
               1 package (18.25 ounces) plain white cake mix

               1 package (3.4 ounces) vanilla instant pudding mix
               ⅔ cup water

               ⅓ cup vegetable oil
               3 large eggs
               1 teaspoon pure vanilla extract

               ½ teaspoon ground nutmeg
               ¼ cup all-purpose flour



               CRUMBLE TOPPING:
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