Strawberry Rhubarb Cupcakes
Fresh strawberry cupcakes, filled with a strawberry rhubarb compote, and topped with a whipped fresh strawberry buttercream frosting.
Equipment
- Medium saucepan
- Cupcake pans
- Paper liners
- Electric mixer
- Large measuring glass or small bowl
- wire rack
- Food processor
- Cupcake corer
- Piping tip
Ingredients
Strawberry Rhubarb Compote
- 2 cups rhubarb cut into small pieces
- 1 cup strawberries stems removed and roughly chopped
- 7 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
Strawberry Cupcakes
- 5 large egg whites at room temperature
- 1/2 cup whole milk at room temperature
- 1-1/2 teaspoons pure vanilla extract
- 2-1/2 cups cake flour
- 1-3/4 cups granulated sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter at room temperature and cut into cubes
- 1/4 cup strawberry puree made from fresh strawberries* room temperature
Whipped Strawberry Buttercream
- 3 sticks (24 tablespoons) unsalted butter room temperature
- 3 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons strawberry puree room temperature
Instructions
For the strawberry rhubarb compote
- The compote can be made ahead and stored in the refrigerator until ready to use.
- Combine all ingredients in medium saucepan over medium low heat.
- Heat, stirring occasionally until the fruit softens and is beginning to break down.
- Increase the heat to medium. Continue to cook, stirring often, until the mixture reaches a light boil. Reduce heat back down to medium low.
- Allow to simmer for another 10 minutes or so, until the mixture has reduced and juices become thick. (Cook it longer for thicker sauce).
- Remove from heat and let cool.
For the cupcakes
- Preheat oven to 350ºF.
- Line cupcake pans with paper liners. (I get about 30 cupcakes from this recipe).
- In a large measuring glass or small bowl, combine egg whites, 1/4 cup of the milk and vanilla extract; set aside.
- In the bowl of an electric mixer, stir together cake flour, sugar, baking powder and salt, on low for about 30 seconds.
- Add butter, keeping mixer on low speed and adding one cube at a time.
- Add remaining 1/4 cup of milk and strawberry puree and blend on medium speed until butter is mixed in.
- Add the egg white/milk/vanilla mixture a little at a time (divide it into about 3 additions), mixing well at medium speed for about 20 seconds after each addition. (Batter should be smooth, but don't over mix!)
- Fill liners with batter. Each liner should be a little over half full.
- Bake about 16-18 minutes, rotating position of pans halfway through, or until a toothpick inserted in center of cupcake comes out clean.
- Allow to cool in pans for about 10 minutes.
- Remove cupcakes from pans and set on wire rack to cool completely.
For the whipped buttercream
- In the bowl of an electric mixer, beat butter on medium speed for 8 minutes. Butter will become very pale and creamy.
- Add powdered sugar, a little at a time, mixing after each addition.
- Add vanilla extract and strawberry puree, mix on low until combined. Then turn mixer up to medium and beat for 6 minutes. Frosting will become very light & fluffy.
- You can add a little more powdered sugar or a little more pureed strawberries to thicken/thin the frosting if necessary. Be very careful about adding in too much strawberry puree, a little at a time is best.
To assemble cupcakes
- Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of cooled strawberry rhubarb compote. Replace the cake piece and set cupcakes aside. (I use a cupcake corer to cut out the center of the cupcakes).
- Top filled cupcakes with whipped strawberry buttercream. I like to use a large round frosting tip or 1M tip to pipe on the frosting.
Notes
To puree strawberries: place washed strawberries (with stems removed) in food processor and puree until smooth. You can also cook down the strawberries to thicken the puree. Read more details in the blog post.