So, one of the things that I love about being abroad is the produce. Each country has it’s own things and here, I had the opportunity to try something I’ve been after for quite a bit: Rhubarb. Rhubarb, for those who don’t know, is pretty similar to celery, and has fresh raw stalks are crisp with a strong tart taste. Looks pretty much like celery, but pink! Yes, pink.
So, when Helga and I found a few recipes with Rhubarb, we knew that I had to try them while in the US. To my surprise on Monday, I was walking around the vegetables aisle and there it was! I’ve been tracking those for quite a bit, they didn’t made their way to Upstate NY till now… So I grabbed what I needed and started brainstorming.
Yes, I could do a Strawberry and Rhubarb pie, but that’s the common path. I want something different. That’s when I remembered that I had a recipe by Martha Stewart that I wanted to try! I added an extra cup of rhubarb and instead of serving them with whipped cream, I made a Cream Cheese Frosting that turned out to be amazing.
PS: Before going all crazy baking, I needed to try it before baking. So, Rhubarb has the crunch of the celery, but the sweet tanginess of a not-quite-ripe strawberry. I loved it!
Rhubarb Cupcakes with Cream Cheese Frosting
Recipe adapted from Martha Stewart’s Cupcakes
Yield: 24 cupcakes
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
3/4 pound rhubarb stalks, trimmed and cut into 1/4 inch dice (makes 3 cups)
- Preheat oven at 350ºF. Line standard muffins tins with paper liners.
- Whisk together flour, baking soda, baking powder and salt.
- With an electric mixer on medium-high speed, cream butter and 1 cup of sugar until pale and fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low.
- Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each.
- Stir in the diced Rhubarb.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating thins half-way through, until a cake tester inserted in centers comes out clean, about 25 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- Wait until completely cool to frost the cupcakes.
Cream Cheese Frosting
A Foodies’ Kitchen Original recipe
Yield: Enough to frost about 24 cupcakes
¼ cup unsalted butter, softened
8 oz. cream cheese
3 cups confectioner’s sugar (have a bit more around if you need to adjust the sweetness of the frosting)
1 teaspoon vanilla extract
Strawberries or blueberries for garnish
- Cream the butter on medium speed, then add the cream cheese until well combined.
- Lower the speed on the mixer and Sift in the powdered sugar, one cup at the time.
- Add vanilla and mix. Test to see if it’s sweet enough, if you want it sweeter, add 1/4 of confectioner’s sugar at a time.
- Spread onto cooled cupcakes or cake.
- Place a couple of blueberries or a sliced strawberry on top.
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