Hello my lovelies, welcome to this weeks Style Saturday, today's post is going to be a summer cupcake recipe. This is going to be the first post of hopefully many more summer cupcake recipes. Recently I have been getting into baking cupcakes, and I'm really enjoying it. I think baking and decorating cupcakes is 'style' in it's own way, so hint why I'm uploading this on a Saturday.
This weeks recipe is going to be the Strawberry & Rhubarb Crumble Cupcake. I think this cupake sounds and looks pretty impressive but it's actually very easy to make. If you love berry and rhubarb crumbles then these cupcakes will be right up your street.
These cupcakes are really lovely and moist on the inside and there is a great contrast of flavours with the strawberry and rhubarb. Also these cupcakes are good if your not the biggest fan of really sweet cakes and icing, as sometimes it can be a bit sickly. But these cupcakes have a refreshing summer difference to normal cupcakes, as they have been decorated with freshly whipped cream, a perfect summer time treat!
This recipe bakes 24 cupcakes, so you will have plenty to share at summer parties or BBQs as they are perfect for that!
For the crumble you will need:
1/2 cup of plain flour
3 tablespoons of caster or granulated sugar
1/4 cup of cubed butter
For the cupcake mixture you will need:
15 fresh strawberries
1/4 cup of milk
2 3/4 cup of plain flour
3 teaspoons of baking powder
3/4 cup of butter
1 1/2 cups of caster sugar
5 egg whites
2 1/2 teaspoons of vanilla essence
A few drops of red or pink food colouring
1 cup of finely chopped rhubarb
To decorate you will need:
250ml of fresh whipping cream
How to make the Strawberry and Rhubarb Cupcakes:
1. Firstly in a small bowl you need to make the crumble, this is done by rubbing the butter, sugar and flour together and then when finished leave to one side.
2. Then in a blender you need to blend the milk and strawberries together until you create a sort of juice/ smoothie consistency and leave to one side.
3. In a large bowl you need to cream together the butter and sugar until light and fluffy. I used an electric whisk to do this. Then add the egg whites one at a time and whisk together.
4. Next add the rest of the dry ingredients- the flour and the baking powder and whisk together after.
5. Now add a few drops of red food colouring until you get a pinky red colour. And then slowly add the strawberry mixture and whisk until it's all combined together and there is no lumps, you should have a lovely pink smooth mixture.
6. Then you can add the chopped rhubarb to the mixture and just mix with a wooden spoon. You then need to line a cupcake tray with cupcake cases. I chose to use red polka dots cases but you can use any ones you like.
7. Then spoon the mixture into the cases, you need about 2 tablespoons of mixture in each case. After that you need to add the crumble on top, so you need about a heaped teaspoon of the crumble and evenly place on top of the cupcakes and slighty press it into the mixture.
8. You then need to bake the cupcakes for 20-25 minutes.
9. After the cupcakes are baked and have cooled down it's time to decorate them. You need to whisk the fresh cream, I used an electric whisk as you need to over whisk it as it is supposed to be the 'frosting' of the cupcake so it needs to be really thick.
10. To decorate the cupakes I put the cream into a piping syringe and piped a small swirl in the middle. I didn't cover the cupcakes in cream as I wanted the crumble layer to still show.
And that's it!
xoxo
Connie
