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Rhubarb Banana Cupcakes with Cream Cheese Frosting:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp. ground ginger
1 tsp. ground cardamom
3 eggs
3/4 cup oil ( I used apricot)
1 tsp. vanilla
grated zest of one orange
2 bananas, mashed
1 cup roasted rhubarb
Combine the dry ingredients in a large bowl (flour through cardamom). In a separate bowl, stirr the eggs and the oil. Add the bananas, rhubarb and orange zest. Add to the dry ingredients and stir just until combined. Divide into muffin lined tins and bake 35-30 minutes or until a toothpick inserted in the middle comes out clean.
Cream cheese frosting:
1 stick (115 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) powdered sugar, sifted
In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pour into a piping bag and decorate the cupcakes.
The pictures look fantastic! I want some now!