VANILLA CUPCAKES WITH RHUBARB COMPOTE
Not too long ago I took up baking as a hobby and have loved it ever since. The inspiration for these sweet treats came from my love of Twinkies. I added the rhubarb compote to make them a bit more upscale for entertaining. -Julia VanderMolen, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For topping, in a small bowl, mix mascarpone cheese, yogurt and honey. Refrigerate until serving., For compote, in a small saucepan, bring rhubarb, sugar, water and ginger to a boil. Reduce heat; simmer, uncovered, until rhubarb begins to soften, about 6-8 minutes., Stir in strawberries; simmer gently until slightly thickened and strawberries are just softened, about 5 minutes. Cool completely., Serve cupcakes with topping and compote.
Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 94mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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asan asam
[email protected]These cupcakes were very easy to make and turned out beautifully.
Sujan Dhami
[email protected]I made these cupcakes for a party and they were a big hit! Everyone loved the rhubarb compote.
Baijeed Bostami
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
Richard Laughlin
[email protected]I made these cupcakes with a few substitutions and they turned out great! I used almond flour instead of all-purpose flour, and maple syrup instead of sugar. They were still very moist and delicious.
Sasa fatman
[email protected]These cupcakes were very moist and flavorful. The rhubarb compote was a bit too tart for my taste, but overall I enjoyed them.
Ara Johnson
[email protected]I'm not a big fan of cupcakes, but these were really good. The rhubarb compote was a nice touch.
tamzed Rafat
[email protected]These cupcakes were easy to make and very delicious. I will definitely be making them again.
Psychotina
[email protected]I made these cupcakes for a bake sale and they sold out quickly. Everyone loved them!
Aliyan Shamsi
[email protected]These cupcakes were a bit dry, but the rhubarb compote was very good.
Aaron Valtierra
[email protected]I made these cupcakes with gluten-free flour and they turned out great! Everyone loved them.
Elu Michael
[email protected]These cupcakes were a bit too sweet for my taste, but the rhubarb compote was delicious.
Who'sDany
[email protected]I'm not a big fan of rhubarb, but I really enjoyed these cupcakes. The compote was not too tart, and the cupcakes were very moist.
Sayed murtaza Mahbobi
[email protected]These cupcakes were easy to make and turned out beautifully. The rhubarb compote added a lovely tartness to the cupcakes.
Herry H
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them. The rhubarb compote was a bit tart, but it balanced out the sweetness of the cupcakes perfectly.
Top G Legend_420
[email protected]These cupcakes were absolutely delicious! The rhubarb compote was the perfect topping, and the cupcakes were moist and fluffy. I will definitely be making these again.