FINALLY! The much anticipated and amazing Rhubarb Cupcakes (which, sadly, did NOT win any prizes at the Sumner, Rhubarb-Days cook-off, probably because they were just so awesomely unique and original).
1 package Duncan Hines Classic Yellow or White Cake mix (if you're vegan, read the label, many varieties of Duncan Hines cake mix ARE vegan, yay!)~1 cup very finely chopped fresh rhubarb3 Tbsp sugar3 Tbsp water~6 tablespoons cold water
5 tablespoons corn starch
2 cups med-large chopped fresh rhubarb1/3 cup vegetable oiloptional: few drops red food color if desiredInstructions:
Preheat the oven. The box recommmends 350 for metal or glass pans, 325 for dark or coated pans.Line cupcake pans with paper liners.Put ONE CUP finely chopped rhubarb, 3 Tablespoons water and 3 Tablespoons sugar in a small saucepan, bring to a boil and remove from heat. Let sit a couple minutes and then drain well. Rhubarb bits should be tender but NOT mush. Set aside.Puree the TWO CUPS of coarsely-chopped rhubarb with water, cornstarch and oil (and food color if desired) in food processor bowl until as smooth as possible. Add puree to cake mix and mix with electric mixer as directed on package (batter should be thick).Fold in bits of cooked rhubarb. Pour into prepared cupcake pans, filling a bit over 3/4 full, these don't rise a whole lot.Bake as directed on cake box, testing with toothpick for doneness. (They may need a minute or two more).
Cool for several hours and frost with frosting:
2 cups powdered sugar (sifted)
zest of 1/2 lime
2 tablespoons fresh squeezed lime juice
Cream the 'butter' until fluffy, add lime juice and gradually beat in the powdered sugar until the mixture is very fluffy. Zest lime into frosting and stir. Frost cooled cupcakes.