Sunday, March 6, 2011

A Little Bit of Spring in the Winter

So a co-worker of mine just got married (Congratulations PC!) and we wanted to throw him a little party, cupcakes and champagne, to celebrate.  I wanted the cupcakes to be really special, so like normal I thought of his favorite dessert...strawberry-rhubarb pie (his mom makes him one every year for his birthday) and then wondered if I could turn it in to a cupcake.  With a lot of help from The Dutch Baker's Daughter  and a few tweaks of my own these cupcakes turned out sweet, cakey and delicious.

 Strawberry-Rhubarb Cupcakes with Strawberry-Rhubarb Cream Cheese Frosting:
*Makes 18-20 cupcakes

Strawberry-Rhubarb Filling for cupcakes and frosting:
1 cup sliced strawberries
1 cup chopped fresh or frozen rhubarb
1/3 cup granulated sugar
1 tablespoon all purpose flour
1 tablespoon butter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk at room temperature
2 teaspoons vanilla
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 egg at room temperature

1. Preheat oven to 350 degrees F.  Line cupcake tin with 18 cupcake liners and spray with non-stick cooking spray.

2.  In a medium sauce pan over medium heat, cook rhubarb, strawberries, 1/3 cup sugar, 1 tablespoon flour and 1 tablespoon butter stirring frequently until mixture comes to a boil.  Reduce heat and let simmer for 10 minutes.  Remove from heat and let come to room temperature.  (Can be done the night before and stored in the refrigerator).

3.  In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup butter.  Add in the egg and vanilla until well mixed.

4.  In another large bowl, mix together all purpose flour, baking powder, baking soda and salt.

4.  In a small bowl mix together milk and strawberry-rhubarb filling, reserving 2 tablespoons of filling for frosting.

5. Add the flour and milk mixture to the sugar-butter mixture, alternating between flour and milk, mixing between the addition of each.  Begin and end with flour.

6.  Fill cupcake liners 3/4 full and bake cupcakes for 18-20 minutes or until tester comes out clean.  Cool completely.

Strawberry-Rhubarb Cream Cheese Frosting:
4 oz 1/2 reduced fat cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla
2 tablespoons strawberry-rhubarb filling
1 teaspoon milk
2 - 2 1/2 cups powdered sugar

1. With an electric mixer, cream together butter and cream cheese. Mix in vanilla, strawberry-rhubarb filling and milk until well mixed.  

2.  Mix in powdered sugar one cup at a time until frosting comes together and is desired consistency.  Spread or pipe on cooled cupcakes.  Enjoy!

* Makes 18-20 cupcakes

No comments:

Post a Comment