8ozfresh rhubarb, cut into 1-in pieces(a little over 2c)
1/2cbutter,at room temperature
3cpowdered sugar
1/2-1tsplemon juice
Instructions
Ginger Cupcakes
Preheat oven to 350°F.
Fill a 12-c muffin tin with cupcake liners. Set aside.
In a small bowl, whisk together flour, baking powder, and ground ginger. Set aside.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar on medium speed until light and fluffy (2-3 minutes).
Add eggs one at a time, beating just until combined in between. Scrape bowl as needed.
Stir in vanilla and grated fresh ginger and beat on low speed just until combined.
Add flour mixture a little at a time, mixing on low speed until combined.
Add milk and mix on low speed until combined.
Using a medium cookie scoop or a spoon, fill prepared cupcake tin, evenly distributing batter among the 12 cupcake liners.
Bake for 15-17 minutes, or until cupcakes are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs on it. Cool in tins for a couple of minutes and then move to a cooling rack to cool completely.
Rhubarb Buttercream
Preheat oven to 350°F.
Place cut rhubarb on a parchment-lined cookie sheet and bake for 20-25 minutes, until soft.
Remove from oven and allow to cool on a cooling rack for 30 minutes or until completely cool.
In a food processor or blender, puree the cooled roasted rhubarb. Then add butter and process until well blended.
Move mixture to the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl, using a hand mixer). Add half of the powdered sugar and 1/2 tsp lemon juice and blend until combined. Add the remaining powdered sugar and beat until combined. If frosting is too thick, add more lemon juice.
At this point, if the frosting is getting too warm (butter is melting), pop it into the fridge for 20-30 minutes before finishing the buttercream.
Beat at high speed until light and fluffy, about 2 minutes.
Scoop frosting into a piping bag, fitted with your choice of large piping tip (I used an Ateco #846). Pipe frosting onto cupcakes.
Store in an airtight container, refrigerated, for 3-5 days.