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Strawberry-Rhubarb Upside-Down Cupcakes
Strawberry-Rhubarb Upside-Down Cupcakes

Strawberry-Rhubarb Upside-Down Cupcakes

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Cook Minutes 1 Hr 20 Min
Prep : 15 Min Cook: 1 Hr 5 Min
There are thousands of cupcake recipes out there, but not many that star strawberries and rhubarb. (So let's treasure this one!)
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups chopped rhubarb
1/4 cup butter, melted
1/3 cup each brown sugar and granulated sugar
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4 eggs
1-1/4 cups water
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Toss rhubarb with butter in medium bowl. Add sugars, dry jelly powder and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
Step 3
Whisk remaining ingredients until blended; spoon over fruit mixture.
Step 4
Bake 25 min. or until tops spring back when pressed lightly in centres. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
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Serving Suggestion
Serve topped with thawed Cool Whip Whipped Topping.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 2 g
10 %
Cholesterol 35 mg
Sodium 180 mg
8 %
Carbohydrate 26 g
Fibre 1 g
Sugars 18 g
Protein 3 g
Vitamin A
4 %
Vitamin C
2 %
Calcium
6 %
Iron
4 %
Servings
24 servings, 1 cupcake (65 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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