Vanilla Strawberry Cupcakes with a Strawberry Rhubarb compote

DSC_0569Vanilla Cupcakes with a strawberry surprise! How cute is that isn’t it? I don’t know how this idea came to my mind. But it did and I just had to try it! Especially now when it is strawberry season and when for the last two weeks my weekly share in the CSA (Community Supported Agriculture) program has contained strawberries! This week we also got cherries and raspberries. How berry sweet 🙂

DSC_0568I also got some Rhubarb last week. I had never made anything with Rhubarb before so I was really excited. I looked and pinned a lot of Rhubarb recipes. But since I didn’t have a lot of it, I decided to just try making a Strawberry Rhubarb jelly/compote. And I am so glad I decided to do that. It turned out fabulous and a perfect complement to my strawberry surprise cupcakes!  My kids just loved it and wasted no time in gobbling up the cupcakes. What a delight indeed! Both the cupcakes and the sight of my kids devouring it!
DSC_0559 This strawberry rhubarb jelly was the easiest thing to make and I can see myself drizzling that over pretty much everything – toast, cereal, yoghurt, crackers….Yum!

DSC_0587I am bringing these cute and utterly delightful lovelies to Fiesta Friday this week to share with Angie and all my lovely friends 🙂 Loretta from Safari of the Mind and Caroline from Caroline’s Cooking are the co-hosts this week!

Vanilla Strawberry Cupcakes with a Strawberry Rhubarb compote

  • Servings: Makes 15 cupcakes
  • Time: About 50 minutes including 20 minutes baking time
  • Difficulty: Easy
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Vanilla Strawberry Cupcakes

Ingredients:

  • 1 1/4 cup all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 sticks unsalted butter ( 125 gs), softened at room temperature
  • 3/4 cup sugar
  • 3 eggs
  • 2 tbsp sour cream (or thickened plain whole fat yoghurt)
  • 1 tsp vanilla extract
  • about 15 whole medium size strawberries, washed and stem and leaves part cut

Method:

Pre-heat oven to 350 deg F (or 180 deg C)

In a parchment paper or a tray mix the flour with the baking powder and salt. Keep aside.

In a large mixing bowl, add the butter and the sugar and beat with an electric mixer until smooth. Then add the eggs and again mix for 2-3 minutes until smooth. Then add the flour mixture and the sour cream and mix again for 2-3 minutes until you get a creamy mixture. Add the vanilla extract and mix again.

Line a muffin / cupcake pan with paper cups/liners.  Place a strawberry in the center of each muffin hole by placing the flat base facing down.  Then drop batter by the spoon over the strawberries to cover about 3/4 of the muffin hole.

Bake at 350 deg F for about 15-20 minutes (Check after 15 minutes since ovens vary). Remove muffin pan and let cool for 10 minutes before getting the cupcakes out.  Remove lining and serve upside down.

Strawberry Rhubarb compote (Makes 1 cup of compote)

Ingredients:

  • 1 cup strawberries, sliced
  • 1/2 rhubarb slices pre-cooked*
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp lemon/lime juice

Method:

Take a small cooking pot and add all ingredients together and bring to boil. Turn heat to medium and let cook for about 10 minutes. As mixture thickens stir frequently to avoid burning and cook for an additional 10 minutes or so until you get a thick jelly like consistency. Turn heat off and let cool.

*: For cooking Rhubarb, I cut them into about 1 inch pieces and baked them in the oven at 400 for 5 minutes or you could just add them uncooked but add a little more water and cook longer.

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0 thoughts on “Vanilla Strawberry Cupcakes with a Strawberry Rhubarb compote

  1. Welcome to Fiesta Friday Indus, 2 perfect components to satisfy my sweet tooth. Cupcakes with a strawberry center and home made jam. I’m don’t doubt everyone was happy after downing a couple of those. I like the simplicity of the recipe and yes rhubarb and strawberries would make a lovely jam indeed. Thanks for bringing these to the Feista 🙂

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