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Streusel-Topped Strawberry-Rhubarb Cupcakes

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  • Prep 60 min
  • Total 1 hr 55 min
  • Servings 24
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These lovely fruit-filled cupcakes will be the star of the dessert buffet!
Created Sep 13, 2011
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Ingredients

  • 1/2 cup (125 mL) all-purpose flour
  • 3 tbsp (45 mL) sugar
  • 1/4 cup (50 mL) butter or margarine, cut into small pieces
  • 14 to 15 fresh strawberries
  • 1/4 cup (50 mL) milk
  • 2 3/4 cups (675 mL) all-purpose flour
  • 3 tsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) shortening
  • 1 1/2 cups (375 mL) sugar
  • 5 egg whites
  • 2 1/2 tsp (12 mL) vanilla
  • 12 drops red food colour
  • 1 cup (250 mL) finely chopped rhubarb
  • 3/4 cup (175 mL) whipping cream
  • 2 to 3 fresh strawberries, mashed (2 tbsp/25 mL)
  • Fresh whole strawberries, cut into fans, if desired

Steps

  •  
    1
    Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups, 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.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    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.
  •  
    5
    Bake 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  •  
    6
    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.

Expert Tips

  • Tip 1
    Tip: For an easy garnish, place halved strawberries with small mint leaves on top of each cupcake.

Nutrition Information

No nutrition information available for this recipe
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