Tuesday, 10 June 2014

Strawberry & Rhubarb Crumble Cupcakes

Hello Everyone

Over the weekend i decided to make some cupcakes from an amazing looking recipe over on Anna Saccones Blog!
The strawberry and rhubarb crumble cakes looked amazing along with all the other cakes recipes she posts, but crumble is one of my favourite puddings and since i have never had strawberry and rhubarb together let alone in a cake, i thought i would give it a go.

The cakes turned out super moist and really yummy! everyone in the family couldn't resist, my mum even ate three and she's supposed to be on a diet..shhh

My little sister also loved them as i caught her eating a couple the morning after for breakfast!

This recipe makes 24 cupcakes   1 cupcake = 230 calories

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)

  • Pre heat your oven to 175 degrees Celsius 
  • line a cake cupcake tray with cases, this recipe makes 24 cupcakes
  • mix into a bowel the plain flour, sugar and cubed butter, rubbing your fingers together to make the crumble topping
  • Mix together in a blender the 14-15 fresh strawberries and 1/4 cup of milk
  • mix in a separate bowel the shortening and sugar until smooth, add the egg whites separately, mixing well after each on then add in the strawberry mixture and dry ingredients a bit at a time until it all mixed together, then add a couple of drops od red food colouring to create a light pink mixture
  • then add the rhubarb pieces into the batter, mixing well
  • fill each cake case 2/3 full, add a teaspoon full of the crumble mixture on top of each cupcake and place in the oven for 20-25 minutes
  • once the cakes have cooled mix together the fresh cream, sugar and vanilla in a bowel until almost over whipped and place into a pipping bag to be piped over the cakes making sure they are not fully covered as you want to see the crumble on top of the cakes