Rhubarb Cupcakes with Mascarpone Topping
(12 cupcakes)
| Peel and dice 500 grams of rhubarb. |  |
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Mix it with 100 grams of cane sugar. |
| Steep over night. |  |
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Whisk 110 grams of margarine and 80 grams of cane sugar until light and creamy. |
| Add two eggs, 80 millilitres of rhubarb sugar juice and 100 grams of crème fraîche. |  |
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Fold 170 grams of flour, half a teaspoon of baking powder and one pinch of baking soda in. |
| Add the rhubarb without the sugar juice. |  |
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Place the dough in 12 cupcake forms and bake at 160 degrees Celsius for 25 minutes. |
| Blend 250 grams of mascarpone with one shot of rhubarb sugar juice and one shot of liquor 43. |  |
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Whip one cup of cream until soft peaks rise and fold in the mascarpone. |
| Garnish the cupcakes with the mascarpone topping. | |