Patriotic pleasures

Rhubarb Spice cupcakes with cream cheese frosting........made from the bottom up! Popcorn on the way to watch fireworks....a longggg bike ride and some quiet sewing time for myself. Ahhhhh....couldn't ask for more.



...good to the last bite!

I am going to post the recipe for these delicious Rhubarb Spice cupcakes in the next day or so.....you really have to try them.* We eat good around here. Too good. What did you cook up for the holiday weekend? Okeee...back to snipping and cutting fabric scraps for something very cool that will soon be in my etsy shop. Check back very soon. Happy summer.....happy Monday.....happy to you.

*UPDATE: here's the recipe as promised!

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Spiced Rhubarb Cupcakes (gluten-free)

2 cups buttermilk

1 egg

1/2 cup butter, melted

1 cup sugar

1 cup tapioca flour

1/2 cup brown rice flour

1/2 cup Sorghum flour

1/4 cup potato starch

1/4 cup cornflour

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamon

1/2 teaspoon baking soda

3 or 4 stalks of rhubarb, thinly sliced

Preheat oven: 350 F

Mix all ingredients in until batter is smooth and creamy. Meanwhile, steam the chopped rhubarb until it is soft. Pour off excess water. Add the rhubarb to the batter at the very end, and fold in. (taking care not to over stir) Spoon batter into cupcake/muffin pans, 3/4 full. Bake for 15-20 minutes or until golden brown. Let cool. Frost with cream cheese frosting. **note** You can use the batter to make a sheet cake if you prefer.

(PS...if you want to make this cake using the traditional wheat flour........just sub in 2~ 1/2 cups wheat flour in place of the other flours.)