My brother is graduating within the next few days EEKKK!!! I’m so excited for him and I know I keep repeating myself here on the blog but if you have a sibling that you are proud of you can totally relate! I decided to make cupcakes for this awesome event and I came across these awesome cupcake tins and cupcake toppers that were perfect for my little project. I also decided on a red and white theme because baby brother is graduating from Boston University and those are their colors. Now, moving on to the recipes!
You don’t need this much rhubarb. You only really need one piece or at least 1 cups worth. Same goes for the strawberries, make sure you have them diced and that they fit into one cup.
Here’s the first part because this will need to cool down before you add it to the cupcake batter. You add 1/3 granulated sugar, 1 tablespoon of flour and 1 tablespoon of butter. Keep mixing this because you don’t want it to burn the sauce pan.
Once you finish set it off to the side and then put it into a bowl. You can either let it cool down or stick it in the fridge (which is what I did) in order to let it cool down.
While you are waiting for that to happen, in a separate bowl, stir 1 1/2 cups of flower, 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Set that to the side.
Now, take 1/2 cup of softened butter and 1/2 cup of granulated sugar and beat in the mixer. Once it is ground up add in one egg. Continue to mix until it becomes light and fluffy.
Once the strawberry/rhubarb mixture is cool add 1/3 cup of milk and 2 teaspoons of vanilla extract. Mix it.
Once your butter/sugar/egg mixture is finished add half of the flour mixture and half of the strawberry/rhubarb mixture. Beat this on about medium speed. Once it is fully mixed in add the rest of both mixtures.
Fill the muffins about 3/4 of the way high.
Now, the frosting is the same frosting that I have been using for all of my cupcakes. That recipe ccan be found here. The original recipe for the cupcakes I found here.