Rhubarb and Ginger cupcakes – Priceless Magazines

Ingredients

• 150g softened butter (or 50/50 oil and softened butter)
• 150g caster sugar
• 2 large eggs
• 1tsp vanilla essence
• 150g fine self raising flour
• 2.5 stalks rhubarb chopped (save a few pieces for decorating)
• 75g roughly chopped ginger (stem or crystallised, also save a few for topping)
• 100g cream cheese
• 50g butter
• 100g icing sugar
• Rhubarb and ginger to decorate (see above)