Strawberry Rhubarb Cupcakes with Whipped Cream Frosting

Mmm, how lovely. Rhubarb is such a lovely flavour, but it isn't something you can just buy in the grocery store. So when a friend's grandmother handed me a whole container of stewed, unsweetened rhubarb from her garden, I just knew I had to make a cupcake with them. Strawberry is the obvious counterpoint to any rhubarb recipe, so I picked me up a quart of 'em and set to work.

The cupcakes were pretty standard, which were a great backdrop for the sweet strawberries and tart rhubarb. Topped with the famous whipped cream frosting (this stuff is the best EVER) they made for an excellent cupcake. Since most of my cupcakes are consumed in lieu of breakfast (when the advisors get to work), they were the perfect taste combination for early morning - and not a single one made it past noon!

Strawberry Rhubarb Cupcakes
makes 24 cupcakes

2 3/4 c. cake flour
1 c. softened unsalted butter
2 c. sugar
4 eggs
1/2 c. milk
2 tsp. vanilla
2 1/2 tbsp. baking powder
1 c. stewed unsweetened rhubarb, in its syrup
5 tbsp. sugar
1 c. hulled and sliced strawberries

• Preheat oven to 350 degrees; paper 24 cupcake tins
  
• Cream the butter and sugar until fluffy; add eggs one at a time and beat well after each
• Combine flour and baking powder, set aside
• Combine milk and vanilla, set aside
• Alternate wet and dry ingredients until fully combined
• TURN MIXER OFF
• Fold in fruit so as not to break fruit with spatula
  
• Fill tins 3/4 full and bake 20-22 min until golden brown and slightly springy to the touch
• Cool completely before frosting

Whipped Cream Frosting

1 c. whipping cream
1/8 tsp. salt
1/3 c. flour
1 c. unsalted butter, softened
2 c. icing sugar
2. tsp vanilla

• Mix cream, flour and salt together into a saucepan on low heat
• Whisk gently to remove lumps, then mix with wooden spoon until it forms a paste that pulls easily away from the side of the pot (like play doh). Allow to cool completely
• Once cool, beat. Add butter and beat until fluffy. Add sugar and continue whipping. Finally add vanilla and mix well.

*note: this icing especially should be refrigerated because of the whipping cream.

And there you have it! Such a lovely, summery, satisfying cupcake. Give it a try!