My all-time favorite pie is strawberry rhubarb. If you've never had it, you must give it a try. You MUST. The tart rhubarb pairs so well with the sweetness of the strawberry that you'd think they were made for each other. A match made in heaven. A treat for your taste buds. I really could go on and on but, suffice it to say, it's fabulous.
|Rhubarb - just beautiful!|
*original photo here*
Here in Florida, we have a hard time finding rhubarb because it's such a hit or miss thing for the grocery stores to have it in stock. I actually mentioned this to my boss's wife and two days later she came into work with a package of this delicious vegetable for me - sweetest lady EVER! Rhubarb looks like celery but is a pink color and can be found with the berries. Funnily enough, not two days after she brought this in for me, I found a larger package at Publix and bought it too. I chopped all of it up and it's been sitting in my freezer, just waiting for me to decide what to do with it. Well, now I have and I'm sharing it with you.
Now, don't judge me, but I never make my own pie crust. I don't have the patience, don't want to spend the time, and don't believe there's a need to do so. I always buy the refrigerated (not frozen) stuff in the bread & cookie dough section of the grocery store. It tastes great and saves so much time. For these cupcakes I cut out rounds of pie dough and placed them in the bottom of the liners. I then poured the vanilla cake batter over the rounds and baked them as usual. Once cooled, I carved out the centers of each cupcake, and filled them with the cooked pie filling, heaping it over the edge of the hole. I iced each cupcake with fresh whipped cream and garnished them with a lattice pie crust and some strawberry-rhubarb glaze.
|Lattice tops made by arranging the lattice on wax paper then cutting out with a round cutter. They were then egg washed, sprinkled with sanding sugar, and baked until lightly golden brown.|
Here are the recipes:
Strawberry Rhubarb Pie Filling:
2 cups frozen strawberries, diced
2 cups frozen rhubarb, diced
1/2 cup granulated sugar
1 t cinnamon
1 t vanilla
2 t lemon juice
3 T cornstarch
Mix all ingredients in a pot and cook on stove until it starts to bubble and thicken. Set aside and let cool completely.
For the whipped cream, if you have a tried and true recipe you like, feel free to use it. I don't really follow a recipe. I just take heavy whipping cream and add confectioner's sugar and vanilla to taste then whip til stiff peaks are formed.
For the cupcakes, I used my favorite vanilla cake recipe found here, omitting the almond extract.
Well, there you have it. My first attempt at pie in cupcake form. I am definitely pleased with the results and I think you will be too. Give them a try! I'll definitely be doing this many more times, with different flavor combinations. The ideas are running through my head as I type. Until next time, happy reading and, more importantly, happy cupcake-ing!