I have to admit that I have not made many variations of cupcakes but I love how they have evolved into almost a plated dessert with different components, textures, flavor combinations. Just like many of you, I am addicted to Cupcake Bakeshop. She delivers the most beautiful, unusual and inspiring cupcakes every time. So mine are nowhere near that but I’m happy with the outcome and so was my family! You can really taste the strawberries in the cake and the icing and the poached rhubarb in the middle adds a touch of tartness and sweetness that works great. I even used the liquid where I cooked the rhubarb to make a little rhubarb jelly to top the cupcakes with.
Strawberry and Yogurt Cupcakes with Poached Rhubarb and Cream Cheese, Yogurt and Strawberry Icing
Strawberry Yogurt Cupcake
Makes a dozen cupcakes
170 grams organic butter
300 grams sugar
2 organic eggs
1 tsp organic vanilla extract
150 grams homemade yogurt or store-bought organic whole milk yogurt
70 grams organic strawberries, pureed
180 grams unbleached all purpose flour
4 grams aluminum free baking powder
Cream the butter and the sugar together. Add the eggs one at a time. Scrape the bowl and mix well. Add the vanilla extract, the yogurt and the strawberry puree. I don’t like to strain the strawberries after I puree them because I like the chunks in the cake.
In a separate bowl, mix the flour and the baking powder and finally add this to the wet ingredients. Mix until combined.
Scoop the batter into the cupcake papers and bake at 350 degrees for about 20-25 minutes.
Strawberry, Yogurt and Cream Cheese Icing
8 oz cream cheese, room temperature
4 oz organic unsalted butter, room temperature
5 oz powdered sugar
1.5 oz homemade yogurt or store-bought whole milk yogurt
1 oz organic strawberries, pureed and strained
Cream the cream cheese, butter and powdered sugar together until all the lumps have disappeared and we have a smooth cream. Add the yogurt and the strawberry puree. I like to strain the puree for the icing just because I like it smooth.
200 ml rhubarb cooking liquid, cold
1 envelope of powdered gelatin
Assemble the Cupcakes
Cut out a quarter size piece out of the tops of the cupcakes and fill with the poached rhubarb. Cover it with the piece of cake and pipe the strawberry icing on top. Place a rhubarb jelly circle on top.
Happy, happy, happy!!!