Rhubarb and Strawberry Cupcakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 sticks rhubarb (20 g peeled)
- 3 packs vanilla sugar
- 300 g strawberries, frozen or fresh
- 1 lemon (s), untreated
- 2 tablespoon orange juice
- 1 pack cake icing, red
- 160 g flour
- 0.5 teaspoon ½ baking powder
- 100 g butter
- 140 g suar
- 2 egg (s)
- 120 ml buttermilk (lemon flavor)
- 250 g mascarpone
- 20 g powdered suar
- Paper cases
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C and line a muffin tin with paper liners. Wash about 4 sticks of rhubarb, peel and cut into small cubes, it should be about 240 g (peeled). Put the cubes in a bowl and pour a packet of vanilla sugar over them, stir and let stand a little.
- Warm up the strawberries with a splash of lemon juice, 2 tablespoons of orange juice and 1 sachet of vanilla sugar in a saucepan, as soon as they are a little warm, puree the mixture with the hand blender. Add a packet of red icing and bring to the boil. Set aside and let it become firm.
- Mix the flour with the baking powder. In a second bowl, beat the softened butter with 140 g sugar, 1 sachet vanilla sugar, a little lemon zest and the 2 eggs until creamy.
- Alternately stir in the flour mixture and 120 ml lemon buttermilk. Finally fold in the prepared rhubarb cubes.
- Pour the dough into the molds and bake in the oven at 180 ° C for about 30 minutes. Take out of the oven, let cool down briefly and remove from the mold. Let cool down completely.
- For the topping, put about 3/4 of the strawberry mixture in a bowl and mix with the powdered sugar. Add the mascarpone and stir for just a few seconds (mixer).
- Then fill the topping with the remaining strawberry mixture in a piping bag and apply to the muffins. Decorate as desired.
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