Danish Rhubarb Marzipan Cupcakes
(12 cupcakes)
 |
Whisk 250 grams of butter and 120 grams of white sugar until light and fluffy. |
| Fold in 80 grams of grated marzipan.
|
 |
 |
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. |  |
 |
Peel and dice 500 grams of rhubarb. |
| Add the rhubarb dices to the dough. |  |
 |
Place the dough in 12 buttered cupcake tins. |
| Bake for 40 minutes at 170 degrees Celsius. |  |
|
Serve with stewed fruit and cream. |