Streusel Topped Strawberry Rhubarb Cupcakes Recipes

STREUSEL-TOPPED STRAWBERRY-RHUBARB CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
• In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

STRAWBERRY-RHUBARB CUPCAKES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.