Strawberry Rhubarb Cupcakes

Ingredients 

Cake:

• 2 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1-1/3 cup Sugar
• 3 Eggs
• 1/2 cup Butter, melted
• 1/4 cup Milk
• 1 teaspoon Vanilla
• 1 cup Frozen Rhubarb
• 1 cup Strawberries, diced

Filling:

• 2 cup fresh Rhubarb, sliced 1/4 inch thick
• 1-1/2 cup Strawberries, chopped
• 1 cup Sugar
• 2 Tablespoon Water
• pinch Salt
• 1/4 cup Minute Tapioca

Frosting:

• 1 cup Shortening (Lard or Crisco)
• 1/2 cup Butter (1 stick)
• 1 pound Powdered Sugar
• 1/2 Tablespoon Vanilla
• 1/8 teaspoon Salt

Crumble:

• 3/4 cup Oatmeal
• 1/4 cup Flour
• 1/4 cup Brown Sugar
• 1/4 teaspoon Cinnamon
• pinch Salt
• 2 Tablespoon Butter

Directions 

  Cake:

1. Mix dry ingredients together in a bowl and set aside. 
2. Cream sugar and eggs together until the mixture becomes smooth. The sugar should be fully dissolved (not gritty) and the mixture will become a light yellow. 
3. Add melted butter, milk, and vanilla to the egg mixture. Beat together until well mixed. 
4. Add the flour slowly to the wet mixture. Mix well until all the flour is incorporated. 
5. Squeeze as much water as possible out of the thawed rhubarb. Fold rhubarb and strawberries into the batter. 
6. Divide batter evenly into 18 cupcake wrappers. 
7. Bake 350°F for 30 minutes then transfer to wire racks to cool. 

Filling:

1. Add all the filling ingredients except the tapioca together in a saucepan. 
2. Cook 8 minutes over medium low heat. 
3. Add tapioca and cook another 5 minutes, stirring occasionally. 
4. Remove from heat and set aside to cool. 

Frosting:

1. Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
2. Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition. 
3. Add vanilla and salt and whisk until smooth and fluffy.

Crumble:

1. Mix dry ingredients together in a small bowl. 
2. Stir in melted butter until well mixed. 
3. Spread mixture in an even layer on a baking sheet. 
4. Bake at 350°F for 5 minutes. Remove from oven, mix, and bake another 2 minutes.
5. Remove from oven and cool. 

Assembly:

1. Core the center of each cupcake.
2. Fill each cupcake with filling (overfilling slightly).
3. Add frosting to the top of each cupcake.
4. Sprinkle the top of each cupcake with crumble. 
5. Optional: top with strawberry half. 
6. Makes 18 cupcakes, enjoy!

Nutrition

Servings: 18

Calories: 512 

Fat: 24.2

Carbs: 73.1

Fiber: 1.6

Protein: 3.5