A Little Bit of Spring in the Winter

So a co-worker of mine just got married (Congratulations PC!) and we wanted to throw him a little party, cupcakes and champagne, to celebrate.  I wanted the cupcakes to be really special, so like normal I thought of his favorite dessert...strawberry-rhubarb pie (his mom makes him one every year for his birthday) and then wondered if I could turn it in to a cupcake.  With a lot of help from The Dutch Baker's Daughter  and a few tweaks of my own these cupcakes turned out sweet, cakey and delicious.

 Strawberry-Rhubarb Cupcakes with Strawberry-Rhubarb Cream Cheese Frosting:

*Makes 18-20 cupcakes

Strawberry-Rhubarb Filling for cupcakes and frosting:

1 cup sliced strawberries

1 cup chopped fresh or frozen rhubarb

1/3 cup granulated sugar

1 tablespoon all purpose flour

1 tablespoon butter

Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup milk at room temperature

2 teaspoons vanilla

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1 egg at room temperature

1. Preheat oven to 350 degrees F.  Line cupcake tin with 18 cupcake liners and spray with non-stick cooking spray.

2.  In a medium sauce pan over medium heat, cook rhubarb, strawberries, 1/3 cup sugar, 1 tablespoon flour and 1 tablespoon butter stirring frequently until mixture comes to a boil.  Reduce heat and let simmer for 10 minutes.  Remove from heat and let come to room temperature.  (Can be done the night before and stored in the refrigerator).

3.  In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup butter.  Add in the egg and vanilla until well mixed.

4.  In another large bowl, mix together all purpose flour, baking powder, baking soda and salt.

4.  In a small bowl mix together milk and strawberry-rhubarb filling, reserving 2 tablespoons of filling for frosting.

5. Add the flour and milk mixture to the sugar-butter mixture, alternating between flour and milk, mixing between the addition of each.  Begin and end with flour.

6.  Fill cupcake liners 3/4 full and bake cupcakes for 18-20 minutes or until tester comes out clean.  Cool completely.

Strawberry-Rhubarb Cream Cheese Frosting:

4 oz 1/2 reduced fat cream cheese, softened

4 tablespoons unsalted butter, softened

1 teaspoon vanilla

2 tablespoons strawberry-rhubarb filling

1 teaspoon milk

2 - 2 1/2 cups powdered sugar

1. With an electric mixer, cream together butter and cream cheese. Mix in vanilla, strawberry-rhubarb filling and milk until well mixed.  

2.  Mix in powdered sugar one cup at a time until frosting comes together and is desired consistency.  Spread or pipe on cooled cupcakes.  Enjoy!

(The Dutch Baker's Daughter)

* Makes 18-20 cupcakes