Delicious cupcakes that will surprise 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
Ingredients for Wedding Cupcakes with Rhubarb
4½ oz granulated sugar (125 gram)
4½ oz white flour (125 gram)
½ teaspoon baking powder
2 teaspoons vanilla sugar
4½ oz butter (125 gram)
3½ oz finely chop7ped hazel nuts (100 gram). You can leave out the nuts if you prefer.
3½ to 6.8 fl. oz (1 - 2dl)
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.