Strawberry, Rhubarb and Yogurt Cupcakes

If you remember my rhubarb and strawberry tarts from a couple of weeks ago, this recipe will look familiar. I used the rhubarb I poached that day to fill these strawberry and yogurt cupcakes I wanted to make for “Cupcake Spectacular” hosted by HomemadeS.

I was excited to make this new cupcake recipe that I have been working on for a while. It is very moist and “fondant-y” (Don’t worry you will not be able to find fondant-y in the dictionary but I hope you understand what I mean). I used homemade yogurt. It doesn’t really develop a tall dome but let me tell you, it is very, very good!

My mom used to make yogurt pound cake when I was little. A cup of flour, a cup of sugar, a cup of yogurt, a cup of olive oil… She measured everything in the empty yogurt container she used for the recipe. It didn’t have any icing or powdered sugar or glaze… It was just moist and full of goodness all by itself. Simple, simple, simple.

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.

Rhubarb Jelly

200 ml rhubarb cooking liquid, cold
1 envelope of powdered gelatin

In a bowl, sprinkle the gelatin over the cooking liquid. Let it sit and bloom for 5 minutes. Place it over a double boiler and melt the gelatin. Pour it in a small cake ring up to 1/4 inch high. Refrigerate until it sets and cut different shapes with small aspic cutters.

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!!!


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20 Responses to “Strawberry, Rhubarb and Yogurt Cupcakes”

  1. Adorable! Your son and the cupcakes! Just adorable!!!

  2. C.L. says:

    they look so beautiful and yummy! Super creative too! I am so glad you participated!

    Carrie

  3. C.L. says:

    oh, and also…. Your son is just beautiful!

  4. What a delicious flavor combo and a beautiful result! Your son is a lucky little boy!

  5. These look sooo wonderful! I want them! Your little guy looks just adorable! I want him too! ;)

  6. Veron says:

    Oh but this sounds like a refreshing cupcake with the yoghurt! I use to make my own yoghurt at home too until I killed that first culture I had that was so good. I never tried it again.

  7. mmmmmmmmmmmmmmmmmmmmmmmm these look so nice

    and how cute is your son?!? he’ll be a heart breaker!!!

  8. Aran, I’ve already bookmarked this recipe for the future use. I love using rhubarb and I grow them, unfortunately strawberries won’t grow in Winter. Hmmm… should try with other fruits, I imagine. Thanks for the entry, Aran these look gorgeous!!

    Cheers,
    ab

  9. linda says:

    I love the combination of strawberries and rhubarb. And I love that you made jelly out of the juice. Delicious cupcake! And very cute son!

  10. Cakespy says:

    It is very clear to me that you didn’t put “happy” enough times at the end of this post. These look so lovely and delicious! And wow, your son is adorable!!

  11. giz says:

    I love the way the rhubarb gathers in the muffin – very cool. I also love rhubarb anything. You’ve motivated me to make my rhubarb cake with cream cheese icing – an incredible cake…stay tuned

  12. What a great idea for a cupcake! The colors looked fantastic!

  13. The cupcakes are so darn pretty and your son is so darn adorable.

  14. Tartelette says:

    Beautifully done! People were surprised when I did banana-rhubarb cupcakes one time, but rhubarb is perfect for that kind of bake with its texture and tart taste. Your son is adorable!

  15. I started out admiring the presentation of your cupcakes. I love the “double cups” for the added color they provide. And of course – mention rhubarb and I am hooked immediately.

    However – I have to admit that I probably spent more time looking at the photo of your son after all. Sooo cute!

  16. They are simply gorgeous!
    WOW
    Forget Paris pastries!
    Carolg

  17. TERESA says:

    que bonitos¡¡¡¡¡¡. Tanto los pasteles como tu niño, tienes un rubito preciosos, felicidades¡¡¡¡¡¡

    Creo que los voy a hacer , pero porque puedo sustituir el ruibarbo?, es que aqui no se encuentra, podria ser por mas fresa?

    Un saludo, TERESA.

  18. Aran says:

    Hola Teresa- Gracias por el comentario tan majo que me has dejado. En cuanto al ruibarbo, lo puedes eliminar de la receta. El bizcocho solo contiene yogur y fresa. La compota de ruibarbo se cocina aparte y despues se introduce dentro del bizcocho asi que si no puedes encontrarlo, puedes hacer los bizcochos y la crema tal y como se describen en la receta. Espero que te guste!

  19. Anis says:

    Aran please what is the Weight of a gelatin enveloppe?and can I use a sheet of gelatin instead? Thanks

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