Roasted rhubarb and hazelnut cupcakes with butterscotch mascarpone – Food & Home Magazine

Name: Roasted rhubarb and hazelnut cupcakes with butterscotch mascarpone – Food & Home Magazine
Total time: 80 min
Ingredients: ROASTED RHUBARB; 500g rhubarb, roughly cut; into 5cm chunks; 100g castor sugar; 60ml (¼ cup) honey; 1 vanilla pod; 30ml (2 tbsp) butter, softened; CUPCAKES; 400g (2 cups) sugar; 3 large eggs; 125ml (½ cup) milk; 190ml (¾ cup) buttermilk; 170ml (? cup) oil; 15ml (1 tbsp) vanilla extract; 2,5ml (½ tsp) salt; 270g cake flour; 15ml (1 tbsp) baking powder; 2,5ml (½ tsp) bicarbonate of soda; 170ml (? cup) hazelnuts; BUTTERSCOTCH MASCARPONE; 110g (½ cup) butter; 200g (1 cup) treacle sugar; 170ml (? cup) fresh cream; 250ml (1 cup) mascarpone, at room temperature

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Ingredients - ROASTED RHUBARB - 500g rhubarb, roughly cut - into 5cm chunks - 100g castor sugar - 60ml (¼ cup) honey - 1 vanilla pod - 30ml (2 tbsp) butter,

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