Strawberry Rhubarb Cupcakes

Strawberry Rhubarb Cupcakes

Rhubarb Custard.

• • 6 ounces chopped rhubarb, fresh or frozen

  • 1/3 cup granulated sugar

  • 1 tablespoon water

  • 1 cup whole milk

  • 1 tablespoon corn starch

  • 1/4 cup heavy whipping cream

  • 3 egg yolks

  • 1 teaspoon vanilla

  • 2 tablespoons cold, unsalted butter

  • pink food coloring (optional)

Cupcakes.

• • 2 3/4 cups cake flour or all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 1/4 teaspoons baking soda

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon coarse Kosher salt

  • 3 large eggs

  • 1 1/2 cups whole milk

  • 1 cup full-fat sour cream

  • 1 teaspoon almond extract (vanilla, orange or lemon extract can also be used)

Strawberry Buttercream.

• • 1 1/2 cups unsalted butter, softened to room temperature

  • 1/4 - 1/2 cup good-quality strawberry jam

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder

  • 1/4 teaspoon coarse Kosher salt

  • 1 teaspoon vanilla

Rhubarb Custard.

In a saucepan, combine the rhubarb, sugar and water. Simmer over medium heat until the fruit is softened, and the liquid is syrupy and nearly evaporated. Scrape the rhubarb into a blender, and add the milk and corn starch; pulse several times until smooth. Scrape the blended mixture back into the saucepan, and whisk in the cream and egg yolks. While whisking constantly, bring the mixture to a boil over medium heat, then boil for one minute until thickened. Remove from the heat and stir in the vanilla and butter. Stir in a few drops of pink food coloring, if you like, to enhance the color.

Transfer the custard to a bowl, cover with plastic wrap resting right against the surface of the custard, and refrigerate until well chilled.

Cupcakes.

Preheat the oven to 350 and line a cupcake pan with 24 paper liners.

In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the eggs, milk, sour cream and extract. Add the wet ingredients to the dry, and whisk until well combined and smooth, with a few remaining lumps. Divide the batter between the paper liners.

Bake the cupcakes for about 15-18 minutes, until the centers spring back when lightly touched. Cool five minutes in the pan, and then carefully remove to a wire rack. Cover loosely with a clean kitchen towel and cool completely.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter with 1/4 cup of the jam until smooth. With the mixer on low, add the powdered sugar, meringue powder, salt and vanilla. Increase the speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Add more jam, if needed, for extra strawberry flavor and for desired consistency.

Assembly.

Use a cupcake corer to remove the centers of each cupcake. Spoon (or pipe) the chilled rhubarb custard into the centers of each cupcake. Fill a piping bag with the strawberry buttercream and pipe the buttercream onto the cupcakes. Garnish with fresh strawberry slices, if desired.

Yields 24 cupcakes

Recipe from Curly Girl Kitchen