1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1 cup cooked rhubarb, chopped into small pieces
1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.
For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. lime juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger
2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the lime juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.
Makes approximately 18 cupcakes
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