However, I really wanted to make "springy" cupcakes this week, especially since I haven't made any in like three weeks.
Boyfriend wanted strawberry-rhubarb pie. I don't like pie that much; I'm much more of a cake person. And I didn't feel like making mini-pies like I did for him for Valentines Day. I wanted what I made to be pretty. You can't make a pie pretty. It's pie.
So I compromised and started searching for Strawberry-Rhubarb Cupcakes. A lot of them were complicated. I don't have time for complicated; I have too much homework for complicated. A lot of them were vanilla with strawberry-rhubarb filling. I don't like making filling cupcakes unless they'll be eaten quickly. Cupcakes sit around here too long for that. I wanted the flavor to be the cupcake.
Good ol' Betty Crocker to the rescue! The recipe I used was from the Betty Crocker website (here).
Of course, I made a few adjustments.Mostly because I couldn't find fresh or frozen rhubarb. None. No where. Zero Zip Zilch. So I used a combination of fresh, finely chopped strawberries and some strawberry-rhubarb preserves. Also, I used brown sugar instead of white, and I used less since my strawberry/perserves mixture was pretty sweet. And I added some pink food dye, otherwise I would have grey cupcakes (ew). And I did not use their recipe for frosting.
Strawberry Rhubarb Cupcakes
- 1 cup fresh strawberries, finely chopped
- 1 cup strawberry/rhubarb preserves (or fresh or frozen rhubarb, finely chopped)
- 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
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 2 teaspoons vanilla
- 1/2 cup butter or margarine, softened
- 1/3 C. brown sugar
- 1 egg
- Pink food dye
- In a medium saucepan over medium heat, cook strawberries, preserves (or rhubarb), 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter. Stir frequently until the mixture comes to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled. (I stuck mine in the freezer in 5 minutes intervals since I was too impatient to wait an hour). Reserve 2-3 tablespoons of the cooked & chilled strawberry mixture for frosting.
- Heat oven to 350°F. Line your cupcake tin with papers.
- In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside.
- In another small bowl, stir together the majority of the strawberry mixture, 1/3 cup buttermilk and the vanilla. I recommend adding the food dye here in order for a uniform color.
- In large bowl, beat 1/2 cup room temperature butter and 1/2 cup brown sugar 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 (this is where I added the food dye, and got more of a streaky effect, since the batter is super thick). Spoon batter into the cupcake pan.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack.
- 1/2 C. room temperature butter
- 1-2 C. powdered sugar
- 2-3 Tbsp. Strawberry/preserves mixture.
- Pink Food Dye
- In a medium bowl, butter until light and fluffy.
- Slowly add powdered sugar. I add about 1/3 cup at a time, beating after each addition in order to prevent powdered sugar flying everywhere. Add up to a cup, and then add 1 Tbsp of strawberry/preserves mixture. Beat to incorporate.
- Repeat this until you have reached your desired consistency and sweetness. Add enough food dye to reach your desired color.*
- Spread or pipe onto completely cooled cupcakes.