Receta Strawberry-Rhubarb Cupcakes
A few weeks ago, I was all about rhubarb. You may remember that I talked about how my co-worker's sister kept me well-supplied. In fact, I still have two freezer bags full of the stuff (it will be nice to make something nice and spring-like sometime this fall or winter). Well, one recipe that I didn't share was for a little invention of mine that I had entered into the Gold Medal® Flour Recipe Contest. Guess what? My recipe was a runner up! Now I get to share:
Strawberry-Rhubarb Cupcakes
- 1 cup sliced fresh strawberries
- 1 cup chopped fresh or frozen rhubarb
- 1/3 cup granulated sugar
- 1 tablespoon Gold Medal® all-purpose flour
- 1 tablespoon butter or margarine
- 1 1/2 cups Gold Medal® all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 teaspoons vanilla
- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1 egg
- 2 oz cream cheese, softened
- 1 tablespoon butter or margarine, softened
- 2 cups powdered sugar
- 1 to 2 teaspoons milk
1. In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
2. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
3. In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
I added a little bit of red food coloring...something about cooking strawberries and rhubarb makes the color a little dull.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5. In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.
The last time I made the frosting, it didn't need the extra milk. I added a little red food coloring to this, as well.
Pink cupcakes are the cutest!