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Preheat oven to 350 degrees. Spray muffin tins with nonstick spray
Simmer until a red syrup forms the following
1 cup water
2 very red rhubarb stalks, finely diced
2 t sugar
2 pods cardamom
1/8 cup pomegranate juice
In 1 cup water combine the cooked rhubarb from the sauce with 1 T apple sauce. (Reserve the syrup for the frosting.)
Mix dry ingredients:
3/4 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
In a separate bowl, mix wet ingredients
1 TB apple cider vinegar
1/2 cup soy milk
1/2 scant cup rhubarb/ apple sauce
1/2 teaspoon vanilla
1/8 scant cup oil
Add the wet to the dry and beat in a blender. When combined fill the muffin tins halfway up and bake 10-12 minutes in the convection oven (or a little more in a regular one.)
Makes 15 cupcakes