Description
Rhubarb Strawberry Cupcakes with rhubarb strawberry compote and strawberry white chocolate whipped ganache.
Ingredients
Scale
- 300 grams (10.58 oz) rhubarb, fresh and vibrant red stalks
- 100 grams (3.52 oz) fresh strawberries, ripe and free from blemishes (optional)
- 600 grams (21.16 oz) strawberry white chocolate whipped ganache
- 12 vanilla cupcakes, homemade or store-bought
- Granulated sugar, fresh
- All-purpose flour, good quality and not clumpy
- Baking powder, fresh
- Unsalted butter, high-quality and softened
- 1 large egg, at room temperature
- Vanilla extract, pure
- Lemon juice, fresh-squeezed
Instructions
- Step 1: Cut Cupcake Centers: Start by taking each vanilla cupcake and use a sharp knife to cut a small hole in the middle, leaving a thin layer on the bottom. Aim for a quarter-sized hole to create a pocket for the rhubarb strawberry compote and prevent overflow.
- Step 2: Fill with Compote: Spoon the rhubarb strawberry compote into the hole of each cupcake until it reaches the top. Be careful not to overfill, which can lead to a messy presentation and potentially spill out of the cupcakes when topped.
- Step 3: Prepare the Ganache: Place the strawberry white chocolate whipped ganache in a piping bag fitted with your favorite nozzle. This will help achieve a nice swirl on top, and using a smaller nozzle helps control the flow for a neater finish.
- Step 4: Pipe the Topping: Pipe the ganache onto each filled cupcake in a circular motion, creating a lovely swirl effect. If you are new to piping, you might want to practice on a plate first; it can take a bit of finesse to get it just right.
- Step 5: Decorate With Strawberries: If you like, slice fresh strawberries and place them on top of the ganache. For the best look, cut them into thin rounds or wedges, which adds a pop of color and freshness to each cupcake’s presentation.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- If cupcakes dome too much, reduce oven temperature by 25 degrees F and check at 15 minutes into baking for doneness.
- For dry cupcakes, add an extra 2 tablespoons of butter and mix until combined before filling with compote.
- If compote runs out, prepare another batch with 150 grams of rhubarb and 150 grams of strawberries, simmering until thickened.
- When frosting resolution isn’t stiff enough, chill the ganache for 10 minutes before whipping again until thick and fluffy.
- If fresh strawberries are slipping off, secure them using a toothpick or slice them thinner for better stability and presentation.
- Reheat cupcakes in a microwave for 10 seconds or enjoy at room temperature for the best flavor.
- These cupcakes pair well with a cup of tea or coffee. Serve with a dollop of whipped cream on the side for extra indulgence.
- For gluten-free options, use a gluten-free all-purpose flour blend.
- You can substitute the strawberries in the compote with raspberries or blueberries for different flavor variations.
- Look for firm, vibrant red rhubarb stalks for the best tartness.
- Ensure all ingredients, particularly baking powder and butter, are fresh for optimal results.
- Choose ripe strawberries that are fragrant and free from blemishes for the compote.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg