Rhubarb cupcakes with vanilla frosting and meringue bunny ears

Ingredients for 1 servings:

• 200 g rhubarb
• 4 eggs
• 220 g butter, soft
• 220 g sugar, fine grain
• 1 packet of vanilla sugar
• 200 g flour
• 50 g almonds, ground
• 2 tsp, leveled baking powder
• 2 pinches of salt
• 5 tbsp milk
• 6 drops of bitter almond flavor
• 100 g cream cheese
• 450 g powdered sugar
• 2 tsp vanilla paste
• 1 pinch of pink food coloring

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

for Easter – for 12 cupcakes

This recipe was developed for the Kenwood Titanium Chef Baker, but can also be prepared with any other appliance. First, make the meringue bunny ears, as they need to dry in the oven for two hours: 1. Separate two eggs. Set the yolks aside; you will need them later for the batter. Put the two egg whites and a pinch of salt into the small 5-liter mixing bowl and beat with a whisk (both must be clean and free of grease) at maximum speed for one minute. 2. Then slowly add 120g of caster sugar for one minute, while continuing to beat. Beat the meringue until stiff peaks form. 3. Take a third of the meringue and color it with a pinch of pink gel food coloring. 4. Preheat the oven to 90°C (top/bottom heat) and line a baking tray with baking paper. 5. Fill a piping bag with a large nozzle with the white meringue and a piping bag with a small nozzle with the pink meringue. 6. Pipe bunny ears onto the baking paper: first pipe white, oblong, pointed shapes about 8 cm long, then fill the center with pink meringue. 7. Leave to dry on the middle rack of a preheated oven for two hours. In the meantime, make the rhubarb cupcakes: 1. Wash, trim, and peel 200 g of rhubarb, and cut into approx. 1 cm pieces. 2. Beat 120 g of softened butter with 100 g of sugar and a sachet of vanilla sugar in a small 5 l mixing bowl using the flexi-mixer for two minutes on speed 3 until creamy. 3. Add the two egg yolks and two eggs that you had set aside, one at a time, and mix in for one minute each. 4. Mix 200g flour with 50g ground almonds, 2 tsp baking powder, and a pinch of salt. Add to the butter mixture in portions and mix in using the Flexi Mixer on speed 2. Alternately add 5 tbsp milk in portions. Then stir in 6 drops of bitter almond flavoring (adjust to taste). 5. Fold in the sliced ​​rhubarb. 6. Preheat the oven to 180°C (top and bottom heat). Line a 12-hole muffin tin with baking cups and fill with the batter. 7. Bake in the hot oven for approx. 30 minutes. Allow to cool. Finally, prepare the frosting: 1. In a small 5-liter mixing bowl, mix 100g softened butter and 100g cream cheese with the Flexi Mixer for one minute on speed 3 until creamy. 2. Slowly add 450g sifted icing sugar, continuing to mix. 3. Stir in 2 teaspoons of vanilla paste. 4. Fill the frosting into a piping bag fitted with a French star tip and pipe onto the cooled cupcakes. Decorate each cupcake with two meringue bunny ears.