Page 101 - Cupcakes

1 cup packed light brown sugar

⅓ cup all-purpose flour
½ teaspoon ground cinnamon

4 tablespoons (½ stick) cold butter
Heaping ⅓ cup old-fashioned oats (see “the Cupcake Doctor says”)

¼ cup finely chopped pecans

1. Place a rack in the center of the oven and preheat the oven to 350°F. Mist 24
cupcake cups with vegetable oil spray and dust with flour. Shake out the excess
flour and set the pans aside.

the CupcakeDoctor says...

Rhubarb is easier to chop when it is still frozen. As it thaws, press down on
it to extract as much juice as you can. If you would like to use fresh chopped

rhubarb, increase the water to 1 cup.
For the best, crunchiest topping, use old-fashioned oats, not quick-
cooking oats.

2. Prepare the cupcake batter: While the oven is heating, coarsely chop the
rhubarb while it is still frozen and place it in a colander or strainer to drain. Set it
aside to thaw for 20 minutes.

3. Place the cake mix, pudding mix, water, oil, eggs, vanilla, and nutmeg in a
large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the
sides again if needed. Set the batter aside.

4. Prepare the crumble: Place the sugar, flour, and cinnamon in a mediumsize
mixing bowl. Cut in the butter with two knives or a pastry blender until coarse
crumbs form. Fold in the oats and chopped pecans. Set the topping aside.

5. With a spatula or large spoon, press the juice out of the rhubarb while it is in