Strawberry Rhubarb Yogurt Cakes

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A perfect warm weather picnic mini cakes.  I used mini cake or giant muffin pans but adjust baking times to 20 minutes for cupcakes or 45 for a loaf.  

Makes 9 giant muffin or mini cakes. 

Strawberry Rhubarb Yogurt Cakes

2 rhubarb stems, thin diagonal slices

1 1/2 cup strawberries, quartered

Juice and zest of 1 lemon, divided

1/2 teaspoon kosher salt, plus 1 pinch

3/4 cups sugar plus 1/2 tablespoon

1 1/2 cup all purpose flour

2 teaspoons baking soda

1 cup plain greek yogurt

3 eggs

1/2 cup coconut oil, warmed but not hot

In a small pot, combine rhubarb, strawberries, juice and zest of half the lemon, a pinch of salt and 1/2 tablespoon sugar.  Cook over low heat, stirring occasionally, about 20 minutes until rhubarb is soft.  Drain and set aside.  (Save juices for future dessert garnishing.)

While the fruit is stewing, heat oven to 350 degrees.  In a bowl, whisk flour, baking soda, remaining sugar and salt.  Mix in yogurt, then eggs, then warmed coconut oil, lemon juice and zest.   

Portion into greased or lined tins, filling halfway.  With spoon, create a divot or crater in each cup and fill with a large spoonful of strawberry rhubarb mix.  The cake will rise around the fruit as it bakes.  Bake 25 minutes.  

Cool and serve.   

 

Strawberry + Cream Cupcakes

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I had to make cupcakes.  Had to!  I think this mini size is just right. 

These are more white cupcakes with strawberries in them than strawberry flavored cupcakes.  Creamy frosting tops them off.  

Makes 24 regular cupcakes or 56 (ish) mini cupcakes.  

Strawberry Cupcakes

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 stick butter, softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

2/3 cup  fresh strawberries, diced

Cream Cheese Frosting

4 oz cream cheese, softened

1 stick butter, softened

1 lb powdered sugar

2 tablespoons milk (maybe more or less)

For cake:

Heat oven to 350 degrees.  In a bowl whisk flour, baking powder and salt. Set aside.  

In a large mixing bowl and with an electric mixer beat butter until light and fluffy, about 1 minute.  Add sugar and mix for 1 minute.  Add eggs, vanilla and mix for 1 minute.  

Fold in flour mix and milk until just smooth.  Fold in strawberries.  Spoon into paper lined cupcake pans, filling the cups 2/3 full and bake 25 minutes for full sized cupcakes, for mini cupcakes, bake 20 minutes.   Let cool completely and frost.  

For frosting:

With an electric mixer, whisk butter and cream cheese until well combined.  Add sugar and 1 tablespoon milk.  Add 1 more tablespoon or two of milk as needed.  Mix until combined.