ROSY RHUBARB CUPCAKES
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. -Sharon Nichols, Brookings, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
- In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 35 g, TransFat 0 g
MERINGUE CUPCAKES WITH STEWED RHUBARB AND RASPBERRIES
Take extra care filling cupcake liners with meringue. It is important that none of the meringue spills over the liner onto the muffin tin because it will make removing the baked cupcakes difficult.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 225 degrees. Line every other cup of two nonstick 12-cup muffin tins with cupcake liners, and set aside. Combine the egg whites, salt, vinegar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until frothy. Add the sugar, 1 tablespoon at a time, beating a full 2 minutes after each addition, making sure the sugar has completely dissolved. Use a rubber spatula to scrape down sides of bowl after each addition of sugar so that undissolved sugar does not build up. Egg whites should form glossy firm peaks.
- Using a rubber spatula, spoon meringue equally into 12 paper cups so meringue is about 2 inches above rims. Clean up edges so no meringue is touching muffin tins. Do not smooth meringue or worry about peaks and odd shapes. Place in the oven, and bake until very light brown and completely dry on the outside but still soft in the middle, about 2 1/2 hours. If using one oven, rotate tins after 1 1/2 hours of baking. Remove from oven, remove cupcakes from tins, and peel off cupcake liners. Let cool.
- Combine stewed rhubarb with raspberries. Combine creme fraiche and heavy cream; whip to soft peaks. Using a serrated knife, gently slice tops off cupcakes; do not worry if they crack. Spoon whipped creme fraiche into the center of each cupcake, and cover with stewed fruit. Cover with top of cupcake.
RHUBARB WHIP DESSERT
Easy Rhubarb pudding type dessert. I have not tried this. It is for a board request. The 4 hour prep time is only meant for the chilling in the refrigerator :)
Provided by Steve P.
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix rhubarb, sugar and ½ cup water in saucepan.
- Stir occasionally and bring to a boil.
- Cover saucepan and cook for 8 10 minutes.
- Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves.
- Remove from heat and add 1-cup cold water.
- Allow to cool, then place in refrigerator to chill until partially set.
- Remove from refrigerator and whip mixture with electric beater until fluffy.
- Fold in whipped cream.
- Garnish with fresh strawberries (whole or sliced).
Nutrition Facts : Calories 202.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.8, Sodium 143, Carbohydrate 46.6, Fiber 1.5, Sugar 42.3, Protein 3.1
STREUSEL-TOPPED STRAWBERRY-RHUBARB CUPCAKES
These lovely fruit-filled cupcakes will be the star of the dessert buffet!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
- In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
- In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 15 g, TransFat 1 1/2 g
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
More about "rhubarb cupcakes with whipped cream recipes"
RHUBARB CUPCAKES - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (2)Estimated Reading Time 4 mins
RHUBARB AND CUSTARD CUPCAKES - THE TOUGH COOKIE
From thetoughcookie.com
Estimated Reading Time 7 minsTotal Time 1 hr
EASY RHUBARB CAKE (FROM SCRATCH) - HAPPY HOOLIGANS
From happyhooligans.ca
5/5 (35)Calories 406 per servingCategory Dessert
RHUBARB CUPCAKES | EASY WHOLESOME
From fooddoodles.com
RHUBARB VANILLA CUPCAKES WITH SOUR CREAM - BY …
From byandreajanssen.com
RHUBARB CUPCAKES WITH RHUBARB BUTTERCREAM | THE …
From thepapercupkitchen.wordpress.com
OUR BEST RHUBARB RECIPES - MARTHA STEWART
From marthastewart.com
RHUBARB CRUMB CUPCAKES RECIPE | CAKES & CHEESECAKES | HANNAFORD
From hannaford.com
RHUBARB CLOUD DESSERT - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RHUBARB CUPCAKES – MILDLY MEANDERING
From mildlymeandering.com
RHUBARB CUPCAKES WITH CREAM CHEESE FROSTING - THE FOODIES' …
From thefoodieskitchen.com
25 BEST RHUBARB RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
RHUBARB CUPCAKES WITH WHIPPED CREAM RECIPE – RECIPE
From freeplant.net
SPICED RHUBARB CUPCAKES - FOODHEAVENMAG.COM
From foodheavenmag.com
THE MOST DELICIOUS STRAWBERRY RHUBARB CRUMBLE - CAKE BY COURTNEY
From cakebycourtney.com
22 RHUBARB RECIPES YOU'LL LOVE - HAPPY HOOLIGANS
From happyhooligans.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love