Delicious cupcakes that will suprise your guests. They are easy to make and are perfect for a summer or country style wedding. Decorate them with sugar or classic cupcake frosting for the ultimate wedding-look!
Makes 12 cupcakes
4.4 oz granulated sugar (125 gram)
4.4 oz white flour (125 gram)
½ teaspoon baking powder
2 teaspoons vanilla sugar
4.4 oz butter (125 gram)
3.5 oz finely chopped hazel nuts (100 gram). You can leave out the nuts if you prefer.
3.4 to 6.8 fl. oz (1 - 2dl) Rhubarb compote
Mix sugar and egg with an electric beater. Add flour, baking powder, vanilla sugar and butter and mix well until the batter is light & fluffy. Gently add the finely chopped hazelnuts to the dough.
Line a cupcake baking tray with cupcake paper liners and fill each cupcake liner 2/3 full. Use a teaspoon to make a small dent in the middle of the batter in each cupcake. Fill the dent with 1 tablespoon of rhubarb compote (see recipe for rhubarb compote here).
Bake the cupcakes in the oven for 20-25 minutes at 345 degrees Fahrenheit (175 degrees Celsius) or until light golden.