WHITE NECTARINE AND RHUBARB CUPCAKES WITH CREAM CHEESE FROSTING
White Nectarine and Rhubarb Cupcakes with Cream Cheese Frosting
It's about time we got to making fresh produce the main star again! The winter has been long and harsh, but finally spring has taken it's place here in Nor Cal. Rhubarb is starting show it's ruby red stalks and a few stone fruit are beginning to show a bit early. Rhubarb is one of my favorite things about the warm weather. I enjoy it's color, it's strong physique, it's acerbic wit and sweet demeanor. It's truly a powerful piece of produce. No wonder then that I love to utilize it for coffee cakes, tarts, pies, and of course cupcakes. This was originally going to be a rhubarb and peach cupcake, but we ran into a hiccup when I could find no peaches (really Nugget, you always have everything but the one ingredient I need), so I decided to substitute in some white nectarines instead which turned out to be wonderful. The cake is very sweet, and with the fruit quite moist and dense. It almost reminds me of poundcake, but richer and almost fudgy in texture. The nectarines are sweet and create their own juices and syrups when pieced with a bite. The rhubarb adds nice color and a bit of sweet acid, while the cream cheese frosting has that delightful tang I so love with fruit. It really was a fabulous cupcake, perfect for a lazy afternoon in the sun. I can't wait to use up the rest of that rhubarb!