Streusel Topped Strawberry-Rhubarb Cupcakes
1/2 cup all purpose flour
3 tablespoons sugar
1/4 cup butter or margarine
14-15 fresh starberries
1/4 cup milk
2 3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
12 drops red food coloring
1 cup rhubarb ~ finely chopped
Strawberry Whip Frosting
3/4 cup whipping cream
2-3 fresh strawberries ~ mashed (equals 2 tablespoons)
In blender, place 4 strawberries (with out stems) and milk. Cover and puree for about 30 seconds or until almost smooth. Masure liquid; should equal 1 1/4 cups. Set aside.
(If it does not equal amount, puree additional berries.)
In small mixing bowl, mix 2 3/4 cups flour, baking powder, and salt. Set aside. In large mixing bowl, beat shortening with electric mixer on medium for about 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time. Beat well after each addition. Beat for 2 minutes longer. A dd in egg whites, one at a time, beating well after each addition. Beat in vanilla and food coloring.
On low speed, alternate adding flour mixture (about a 1/3 at a time) and strawberry mixture (about 1/2 at a time), beating just until blended. Stir in rhubarb.
Divide batter evenly among cupcake cups, filling each about two-thirds full. In a small mixer bowl, mix streusel ingredients together with a fork. Sprinkle each cupcake with about 2 teaspoons streusel topping; press lightly into batter.
Bake at 350 degrees for 18-20 minutes, or until toothpick inserted into center comes out clean. Cool for about 5 minutes, and remove cupcake from pans to cooling rack. Cool completely for about 30 minutes.
In a chilled small owl, beat whipping cream with electric mixer on high until stiff peaks form. Fold in mashed strawberries. Either pipe frosting onto cupcakes or spread frosting on to cupcakes.
(You can garnish with sliced strawberries and/or sprinkled powdered sugar.)