Since my shabbat dessert plans fell through (see previous post) and I needed to come up with something that could be made quickly I decided that this would be a good opportunity to revisit the strawberry-rhubarb cupcakes I had made earlier this summer. I had liked the original version, but the cupcakes did not have as much rhubarb flavor as I wanted. I had frozen half of the cupcakes, unfrosted, and decided to take them out and see if I could bump up the flavor with a rhubarb filling.
1 batch Rhubarb Cupcakes
Combine all the ingredients in a sauce pan. Cook over medium heat, stirring constantly, until the mixture thickens. (It is done when you run a finger across the back of the spoon and the curd does not flow back into the track). Remove from the heat and pour through a strainer into a heat-proof bowl. Let the curd cool at room temperature, then refrigerate.
Strawberry Cream Cheese Frosting (adapted from The Well Decorated Cake by Toba Garrett)
Cream butter, shortening, and cream cheese together for 3 minutes. Stop and scrape the bowl. Cream for an additional 60 seconds.
Assembling the Cupcakes