These are one of my favorite muffins/cupcakes O.A.T. (of all time. Yes, I say that with no hyperbole whatsoever).
1 1/2 cups All Purpose flour (or 7.5 oz)
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 stick butter
1 cup sugar
1 tsp vanilla
1/2 cup sour cream (I use crema, because that’s what I keep around. I like it better than sour cream and it incorporates better into batters.)
1/2 lb rhubarb, cut into small dice.
Quick instructions – Preheat oven to 350. Combine first four ingredients and set aside. Cream butter and sugar. Add eggs one at a time. Add flour and sour cream alternately in 3 additions, flour, cream, flour, cream, flour. Fold in rhubarb. Bake 15-20 minutes.
Long (illustrated) instructions –
First, I prep my rhubarb. I start by cutting the chunks into manageable pieces
Then into planks about 1/4″ thick
Then into little batons or matchsticks about 1/4″ thick
And finally into small dice. Small dice is important because rhubarb is very tart and not to be consumed in large chunks. Plus, it makes the final product have this charming confetti effect. You’ll see.
Combine butter and sugar in mixing bowl with the paddle attachment.
It’s hard to properly cream by hand but you can if you have the time and no electric mixer or stand mixer.
The butter should be almost white, and when you rub it, you shouldn’t feel individual granuals.
This should take 3-5 minutes at medium to high speed, so if you’re using a stand mixer, now’s a great time to whisk your flour, baking powder, baking soda, and salt together.
Next add 1 egg to the butter mixture and fully incorporate. Don’t add the next one until it looks like this.
No traces of eggs.
Add next egg and vanilla and fully incorporate.
Then gather together the rest of your ingredients if you haven’t.
Dry ingredients, check. Crema, check. Rhubarb, check. Lined muffin tin, check. Disher (scoop), check.
So now I fold in my dry and wet alternately, always starting and ending with dry. I fold carefully, so that I don’t develop gluten and toughen the cupcakes.
1/3 of the dry.
1/2 the crema
Finish with flour.
This is a really thick batter. Not to worry. You’re not doing it wrong.
Fold in the rhubarb.
Once fully incorporated, I use the disher to portion. I use exactly one scoop per cupcake, scraping it up the side of the bowl,
This way, each one is consistent. They all cook at the same rate, and none of the smaller ones overbake waiting for the bigger ones to catch up.
I baked them at 350 for 15-17 minutes.
And inside they look like confetti!
If I were eating this as a cupcake, I would top it with a cream cheese frosting. Thankfully, they freeze pretty well, so I’m just going to have them by themselves in the morning when I need a treat and a taste of spring.