Ok, so maybe that is an exaggeration, but strawberry rhubarb happens to be one of my favorite flavor combinations of all time. Actually, it is really the rhubarb that I love. As a kid I used to eat it raw, straight out of the garden at camp. So when I saw fresh, local rhubarb in the store I couldn’t resist. Making dinner for friends who recently had baby gave me an excuse to bake mid-week and these cupcakes were born.
I had seen a recipe for rhubarb muffins by The Parve Baker, and decided to convert the idea into a cupcake, topped with strawberry cream cheese frosting. The cupcakes tasted good, but did not have as much of a pronounced rhubarb flavor as I would have liked. Next time I will fill the cupcakes with rhubarb sauce before frosting them.
The frosting, however, was to die for. If it weren’t so bad for me I would have eaten the frosting straight with a spoon and skipped the cupcake all together! Not bad for a parve frosting.
Recipe Updates – Delivered Fresh!
July 24, 2008
Ingredients & Instructions
Ingredients & Quantities
- 1 cup sugar
- 3/4 stick unsalted margarine
- 2 large eggs
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons vanilla soy milk
- 1 teaspoon lemon juice
- 1 1/2 stalks rhubarb, finely diced
Preheat the oven to 350 °F. In a small bowl combine the soy milk and lemon juice. Set aside to let it curdle. Using electric mixer, cream the sugar and margarine until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon peel and vanilla. Sift flour, baking powder, baking soda and salt into medium bowl; add to mixer alternately with soy milk in 3 additions each, beginning with dry ingredients. Add rhubarb and mix until just combined.
Fill cupcake papers 2/3 full and bake for 20 minutes, until the tops spring back lightly when pressed. Transfer to rack and let cool.
Strawberry Cream Cheese Frosting
- 1/4 cup margarine (room temperature)
- 1 8 oz package toffuti cream cheese (room temperature
- 1/2 cup strawberries, mashed up in a food processor
- 1/3 cup strawberry preserves (I used homemade, but any high quality preserve will work)
- 1 lb powdered sugar
- 1 tablespoon meringue powder
Cream butter and cream cheese. Mix in the strawberries and the preserves. Add the powdered sugar a little bit at a time, until you get the taste and consistency you prefer. Add the meringue powder and beat 30 seconds more.
Note: This is a spreading frosting, it is not firm enough for piping. Recipe adapted from the cupcake project