Rhubarb Cupcakes with Whipped Cream

Name: Rhubarb Cupcakes with Whipped Cream
Yield: makes 16
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon coarse salt; 1/2 cup (1 stick) unsalted butter, room temperature; 2 cups sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1/2 cup sour cream, room temperature; 3/4 pound rhubarb, stalks trimmed and cut into 1/4-inch dice (3 cups); 1 vanilla bean, halved length-wise; 1 cup water; Whipped Cream (unsweetened; page 316)

January 24, 2012

A harbinger of spring, rhubarb flavors these deliciously sweet-tart cupcakes. Ruby-red stalks are diced, then mixed into the cupcake batter as well as a vanilla-flecked syrup that tops a puff of whipped cream. Save any extra rhubarb topping to serve with ice cream.

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