Danish Rhubarb Marzipan Cupcakes
(12 cupcakes)
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Whisk 250 grams of butter and 120 grams of white sugar until light and fluffy. |
| Fold in 80 grams of grated marzipan.
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Add 6 eggs, one at a time. |
| Fold in 120 grams of flour, 80 grams of starch, 100 grams of grounded almonds and one table spoon of baking powder. |  |
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Peel and dice 500 grams of rhubarb. |
| Add the rhubarb dices to the dough. |  |
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Place the dough in 12 buttered cupcake tins. |
| Bake for 40 minutes at 170 degrees Celsius. |  |
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Serve with stewed fruit and cream. |
