Ok, so maybe that is an exaggeration, but strawberry rhubarb happens to be one of my favorite flavor combinations of all time. Actually, it is really the rhubarb that I love. As a kid I used to eat it raw, straight out of the garden at camp. So when I saw fresh, local rhubarb in the store I couldn’t resist. Making dinner for friends who recently had baby gave me an excuse to bake mid-week and these cupcakes were born.
3/4 stick unsalted margarine
2 large eggs
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup + 2 tablespoons vanilla soymilk
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