I would have eventually resisted for a long time to propose to you, me also, my version of the combination between rhubarb and strawberry.
The rhubarb from my mom, I’ve already proposed confit in the oven at raspberry, pie, rustic, or even in a jam, but this time, the wild strawberries have invaded the garden when I am not private !!!
To do this, here is a recipe of cupcakes with a frosting with vanilla soft mascarpone, for a “little” bit of lightness when I even think of you girls (I’m still cool) !!!
Cupcakes and rhubarb and strawberries
Ingredients (makes 8-10 cupcakes)
For the base
- 210 g flour
- 130 g of sugar
- 120 g of soft butter
- 2 eggs
- 60 ml of milk
- 100 g of rhubarb
- 30 g of wild strawberries
- 2 c. c. of yeast
- 1 sachet of vanilla sugar
- 1 pinch of salt
For the topping
- 250 g mascarpone
- 10 cl of whipping cream
- 40 g of icing sugar
- 1 vanilla pod
- A few wild strawberries to decorate
Preheat the oven to 180°.
In a bowl, mix together the butter and the sugars until the mixture is foamy.
Then add the eggs and milk, mix well. Then add the flour, baking powder and salt, mix quickly without overworking the dough.
Wash and cut the rhubarb into small chunks, add to the dough and stir. Add the strawberries and stir gently.
Divide the dough into the moulds buttered, or with the trays and bake for 15 min.
To prepare the frosting, mascarpone, beat the cream in chantilly cream with grains from the vanilla pod. Mix the mascarpone and the sugar together to obtain a mixture smooth and then add the whipped cream to this mix, your frosting is ready.
Put the frosting in a piping bag and refrigerate before use.
Once your cupcakes are cooked and cooled, add the frosting and a few strawberries to decorate, it is ready to be enjoyed !