Almond And Rhubarb Muffins
Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor
50 mins
12
All Year
Sweet, sweet pumpkin can do no wrong! The delicious orange veg is a key ingredient in these delectable Pumpkin Cupcakes! Treat your loved ones (or yourself!) this Easter by whipping up a batch of these sweet treats!
Ingredients
- CUPCAKES
- 1 cup plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (see notes below to find out how to make this)
- ½ cup vegetable oil
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ICING
- 250g cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 cups icing sugar
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C. Line a 12-hole muffin pan with cupcake patties and set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Divide the cupcake batter evenly between the 12 cupcake patties, smoothing the tops of each.
- Bake in the oven for 15-20 mins, or until a toothpick inserted into the centre of the cupcakes comes out clean.
- Once cooked, remove cupcakes from the oven and set them aside to cool for 5 mins in the pan. After that, remove cupcakes from the muffin pan, then transfer to a wire rack to cool completely.
- To make the icing, beat the butter and cream cheese together in a stand mixer until smooth.
- Add the icing sugar and vanilla extract and mix until combined.
- Frost the cupcakes as desired, then enjoy!
Note
How to make pumpkin puree: Clean and chop 2kg pumpkin into 1–2-inch pieces. Place chopped pumpkin in a large pot, cover with water and bring to a boil. Continue on a gentle boil until the pumpkin is tender. Once tender, drain the pumpkin, allow it to cool slightly, then place in a blender and blend until smooth.