Recipe – Strawberry Rhubarb Cupcakes


Recipes / Wednesday, June 18th, 2014

Anna Saccone posted this recipe on her blog/youtube channel and I decided they looked good enough to attempt my own. What a hit! They were delicious, and everyone who tasted them agreed and only sang praise!Here is the recipe, only difference is I decided not to use food colouring as she did, so that will be omitted from my version written here.

Ingredients:
3 1/4 C Flour
1/4 C butter, cubed
1 1/2 C Icing Sugar
4-7 Tbsp Sugar
15-18 Strawberries
1/4 C Almond Milk
3 Tsp Baking Powder
1/2 Tsp Salt
3/4 C Vegetable shortening
5 Egg Whites
3 tsp Vanilla
1 C finely shopped rhubarb
250ml Whipping Cream

 

Crumble
1/2 C Flour
1/4 C butter, cubed
3 Tbsp Sugar
To Do: Mix this together in a bowl. Mix with your hands until a nice crumble appearance. Set aside for use later.

Cupcake
12-15 Strawberries
1/4 C Almond Milk
To Do: Put in a blender and mix until smooth. Set aside.

2 3/4 C Flour
3 Tsp Baking Powder
1/2 Tsp Salt
To Do: Mix with a spoon in medium sized bowl. Set aside.


3/4 C Vegetable shortening
1 1/2 C Sugar
To Do: Beat shortening until smooth in large bowl. Add sugar and beat until mixed. Then mix for an extra minute to ensure well mixed.

5 Egg Whites
2 1/2 tsp Vanilla
To Do:  Add egg whites to sugar and shortening, one at a time. Mix well. Add Vanilla, mix. Take the medium sized bowl of flour, baking powder, salt and pour in 1/3. Mix, pour in 1/3 strawberry blend, mix. Continue alternating the flour and strawberry mix.

1 C finely chopped rhubarb
To Do: Fold into cupcake mix.

To Do: Scoop into cupcake holders. sprinkle a table spoons worth of pre-made crumble over wet cupcake mix. Bake at 350 Degrees for about 20 minutes, or until toothpick comes out clean.

Whipped Cream Top
250ml Whipping Cream
4-6 tsp Sugar
1/2 tsp Vanilla
2-3 Strawberries
To Do: Whip the cream, sugar and vanilla until slightly over whipped. This will give a thicker texture. Smash strawberries with fork, fold into whipped cream, top cupcakes and serve!