Rhubarb Cupcakes With Whipped Cream Recipes

ROSY RHUBARB CUPCAKES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

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.

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.

RHUBARB CUPCAKES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and 1 cup sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in 2 cups diced rhubarb.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers; remove liners before topping.
• To make rhubarb topping, use the tip of a paring knife to scrape vanilla-bean seeds into a saucepan, reserving pod for another use (such as vanilla sugar; see page 292). Add the water and remaining 1 cup sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in remaining 1 cup rhubarb. Let cool completely. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. Once cool, rhubarb can be refrigerated in syrup up to 1 week in an airtight container; bring to room temperature before using.
• To finish, dollop a generous amount of whipped cream onto each cupcake, and top with rhubarb and some syrup. Serve immediately.

MERINGUE CUPCAKES WITH STEWED RHUBARB AND RASPBERRIES

Steps:

• Preheat oven to 225 degrees. Line every other cup of two nonstick 12-cup muffin tins with cupcake liners, and set aside. Combine the egg whites, salt, vinegar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating a full 2 minutes after each addition, making sure the sugar has completely dissolved. Use a rubber spatula to scrape down sides of bowl after each addition of sugar so that undissolved sugar does not build up. Egg whites should form glossy firm peaks.
• Using a rubber spatula, spoon meringue equally into 12 paper cups so meringue is about 2 inches above rims. Clean up edges so no meringue is touching muffin tins. Do not smooth meringue or worry about peaks and odd shapes. Place in the oven, and bake until very light brown and completely dry on the outside but still soft in the middle, about 2 1/2 hours. If using one oven, rotate tins after 1 1/2 hours of baking. Remove from oven, remove cupcakes from tins, and peel off cupcake liners. Let cool.
• Combine stewed rhubarb with raspberries. Combine creme fraiche and heavy cream; whip to soft peaks. Using a serrated knife, gently slice tops off cupcakes; do not worry if they crack. Spoon whipped creme fraiche into the center of each cupcake, and cover with stewed fruit. Cover with top of cupcake.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.