Saturday, 5 July 2014

Rhubarb and yoghurt cupcakes

Trying to use up the rhubarb....I discovered this recipe. 

Mix 6oz chopped rhubarb, 12 oz sifted self raising flour and 10oz caster sugar.

Add 2 beaten eggs, 5oz plain yoghurt, 5oz melted butter and 1.5 tsp vanilla essence.

Beat well with a wooden spoon and spoon into prepared cupcake cases.  Makes loads - 18-20. 

Bake at 180c for 15-20 minutes until well risen and golden.

Cool on a wire rack....if you can wait that long.