Ok, so this one was a real challenge. Rhubarb cupcakes? Never had rhubarb before! Its consistency is like celery, but softens when cooked.
Here it is all chopped up:
The recipe called for 2 cups diced in the actual cakes, then one additional cup chopped on top. The topping was whipped cream with a sugar syrup and rhubarb, but it said to serve immediately. The sugar syrup would no doubt make the cupcakes mushy if left out too long. Well, since I didn't know when they would be consumed, I opted to forgo the topping, serving them as is. I tried to think of some other kind of frosting to put on top, but I didn't want to take away from the rhubarb flavor itself with a super sweet buttercream. So these were naked. :)They turned out great, a good choice for summertime, and I'd like to try them again with the recommended topping.
Next up: Devil's food cupcake with ganache topping. Chocolate overload!
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