Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Rhubarb Crumb Cupcakes

Rhubarb Crumb Cupcakes

Get Ready

Servings: Makes 15 cupcakes

Prep Time: 20 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

2/3 cup all-purpose bleached flour (Topping)
1/2 cup Light brown sugar packed (Topping)
1/2 teaspoon Cinnamon, ground (Topping)
1/4 teaspoon salt (Topping)
6 tablespoon Butter, unsalted, melted, melted (Topping)
1/2 cup white baking chocolate bar (Topping)
1 1/4 cup sifted cake flour (Cupcakes)
1 teaspoon Baking powder (Cupcakes)
1/4 tsp. salt (Cupcakes)
1/2 cup Butter, unsalted, room temperature (Cupcakes)
1 cup granulated sugar (Cupcakes)
2 each egg (Cupcakes)
1 teaspoon vanilla extract (Cupcakes)
1/2 cup Whole milk, 3.25% (Cupcakes)
1 cup Rhubarb stalks, finely chopped (Cupcakes)

directions:

1. Preheat oven to 350 degrees F. Using two muffin pans, line 15 muffin cups with paper liners and spray liners with nonstick vegetable oil spray.
2. Make topping. In a medium bowl, use a large spoon to stir together flour, brown sugar, cinnamon, and salt. Add melted butter and continue stirring until crumbs form. Mix in white chocolate chips; set aside.
3. Make cupcakes. Sift cake flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and sugar until light and creamy, about 3 to 5 minutes. Beat in eggs one at a time. Mix in vanilla extract. On low speed, mix in half the flour mixture, then milk. Mix in remaining flour mixture, just to incorporate. Stir chopped rhubarb into batter.
4. Divide batter evenly among 15 lined muffin cups. Spoon a heaping Tbsp. of crumb topping over each cupcake. Press crumbs gently into batter.
5. Bake just until a toothpick inserted in center of cupcake comes out clean and edges are lightly browned, about 20 to 22 minutes.
6. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes. Serve at room temperature. Cupcakes can be covered and stored at room temperature for up to two days.
Source: Hannaford fresh Magazine, March - April 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
2/3 cup all-purpose bleached flour (Topping)  
Increase quantity for this productDecrease quantity for this product
1/2 cup Light brown sugar packed (Topping)  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon Cinnamon, ground (Topping)  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon salt (Topping)  
Increase quantity for this productDecrease quantity for this product
6 tablespoon Butter, unsalted, melted, melted (Topping)  
Increase quantity for this productDecrease quantity for this product
1/2 cup white baking chocolate bar (Topping)  
Increase quantity for this productDecrease quantity for this product
1 1/4 cup sifted cake flour (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1 teaspoon Baking powder (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1/4 tsp. salt (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1/2 cup Butter, unsalted, room temperature (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1 cup granulated sugar (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
2 each egg (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1 teaspoon vanilla extract (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1/2 cup Whole milk, 3.25% (Cupcakes)  
Increase quantity for this productDecrease quantity for this product
1 cup Rhubarb stalks, finely chopped (Cupcakes)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 15 cupcakes
Base Nutrients
Calories 290 kcal (15%)
Calories from Fat 126
Total Fat 14 g (22%)
Saturated Fat 9 g (45%)
Cholesterol 60 mg (20%)
Sodium 190 mg (8%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 0 n/a
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading