Rhubarb and Apple Cupcake

I haven’t spent much time inventing recipes. Actually, this recipe will only be my second attempt, and first successful one. It started when I wanted to make cupcakes my sister requested a rhubarb and apple. I couldn’t find a recipe I liked. I could find muffins, and full sized cakes, but nothing small and fluffy.

So, I made my own recipe.IMG_20170904_1507402_rewind

So, here’s the recipe:

Rhubarb and Apple Cupcakes


2 cups flour

1/2 cup brown sugar

1/2 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cloves

3 tsp. allspice

2 tsp. cinnamon

1/2 cup sugar

1/2 cup butter

2 eggs

1 cup buttermilk

1 cup rhubarb (diced)

1 cup Apple (peeled and diced)


Preheat oven to 350°F. Fill muffin tin with cupcake wrappers. (This recipe makes about a dozen and a half cupcakes)

Mix together butter, flour, brown sugar, sugar, baking powder, baking soda and the spices. In a separate bowl mix together eggs and buttermilk. Mix together both mixtures and fold in apples and rhubarb.

Fill muffin tins about 2/3 full. Bake in preheated oven for about 12-16 minutes.



I haven’t tried any variations yet, but from my family’s feedback, I think these might improve the recipe.

1. Add another half cup of Apple’s

2. Increase the amount of spices, particularly of the cinnamon.

3. Add gingerIMG_20170904_1507568_rewind


Most of my week was spent with either band or studying, but there were a few other minor things I accomplished.


For one thing, I invented a cupcake recipe. I’ll post the recipe later today, but, here’s a picture as a sneak peek.IMG_20170904_1507402_rewind

On top of that, me and my sister repainted a doll crib. It was white, but the paint was chipping off. So, we ended up sorting through our family’s old paint collection, getting rid of a lot of old stuff, and finding this purple paint that was still in good condition. I think it was the same as the ones on our living room walls.

It’s pretty now. I’ll post a picture after I finish cleaning up the dolls just side of it.


And, and on the note of posting pictures… I believe I’ve already mentioned on this blog that I put a bunch of my sister’s artwork on the wall…well, here’s photos of that:IMG_20170910_1254197_rewindIMG_20170910_1254478_rewind

Quick Snacks

The musical was this weekend. With all the chaos that has surrounded it, it’s been hard to find time for anything, so all of the snacks I’ve been making have had to be quick.

So, I present to you, my list of quick snacks to make.

1. Microwave Nachos

Ingredients: tortilla chips, salsa, ranch, cheddar cheese

Optional Additional Ingredients: olives, sour cream, tomatoes

To make it, simply put the nacho chips on a plate, then cover them in all the other ingredients. Unless you are using sour cream. If you are using sour cream, don’t put it on yet. Put the rest of the ingredients in the microwave and cook it for about half a minute. Then, if desired, put on sour cream.

Don’t feel limited to these ingredients. This is a very adaptable recipe, so have fun playing with it.

2. Tortilla Pizzas

Ingredients: Tortilla, shredded cheese, pizza topping, tomato sauce

To make it, spread tomato sauce on tortilla, then put on toppings, then the shredded cheese. Cook at 350 degrees Fahrenheit for about 9-12 minutes.

3. Easy Parfait

Ingredients: Yoghurt, granola, fruit

Today was the second time I’ve ever made parfaits. When I was younger I thought they were super hard, but they’re actually really easy, and I know how to make them in single servings now. The trick is if you’re making parfaits for many people, get a large yoghurt container because it’s economical. If making for only one use a small container because it’s convenient.

I know that sounds stupidly obvious, but it took me a while to figure out.

Anyway, the other thing that makes parfaits seem difficult is the fruit. The truth is, that canned fruit actually taste pretty good in it, as long as it’s cut up to bite sized portions. Also, if you do insist on using fresh fruit, I’d suggest a banana. It doesn’t take long to cut up, and it’s a bit softer than most fruits, which I think goes better with the texture of the dish.IMG_20170430_1003136_rewind