This week we have a very special summer recipe - the Strawberry & Rhubarb Crumble Cupcake! If you like berry or rhubarb crumble you will love these. Jonathan has proclaimed that these are his favourite cupcakes I've baked so far (he is a big fan of crumble) - and they're pretty lo-cal too, so you can indulge without the guilt ;)
These are lovely & moist on the inside with contrasting flavours of the sweet strawberry & tart rhubarb. The crumble creates a dappled effect on top which looks impressive for summer parties or BBQs and the "frosting" on this cupcake is freshly whipped cream. The perfect summer treat!
To make the crumble you will need:
1/2 cup plain flour
3 tablespoons granulated sugar
1/4 cup butter, cubed
To make the cupcakes you will need:
14-15 fresh strawberries
1/4 cup milk
2 3/4 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups caster sugar
5 egg whites
2 1/2 teaspoons vanilla
red food colouring (as many drops as you need)
1 cup finely chopped rhubarb
To make the topping you will need:
fresh cream, whipped until peaks form (about 250ml)
5 heaped teaspoons sugar
a few drops vanilla extract
2-3 strawberries (mashed with a fork)
As you can tell, my little assistant was very impressed with these! Especially the whipped cream ;) To see how we made these cupcakes, watch the video here!
The recipe bakes 24 cupcakes. 1 cupcake = 230 calories.
I hope you like this recipe - if you bake them be sure to send me your pictures on Twitter/Facebook/Instagram with the hashtag #SweetSunday!