Rhubarb cupcakes | Eggcellentrecipes.com

Ingredients

• 250 g Butter (unsalted) softened
• 175 g Unrefined light muscovado sugar
• 3 Egg(s) (free range)
• 225 g Self-raising white flour
• 2 tsp Ginger (ground)
• 175 ml Milk (whole)
• 600 g Icing sugar
• 2 tbsp Milk (whole)
• 1 tsp Vanilla extract
• 2 Rhubarb stalks, champagne rhubarb
• Icing sugar for dusting
• 125 g Rhubarb trimmed, diced into small cubes
• 30 g Unrefined golden caster sugar
• 1 tsp Ginger (ground)
• 1 tbsp Water