White Cupcakes with Sweet and Tangy Strawberry Rhubarb Frosting (Jackie Original)

It's no secret that I love cake.  And it's no secret that I have a plethora of rhubarb I'm trying to be creative with. Put the two together=yum.

White Cupcakes (Jackie Original)

2 ¼ cup flour

1 ½ cup sugar

3 tsp. baking powder

½ tsp. salt

½ cup unsalted butter (at room temp.)

¾ milk

2 tsp. vanilla

4 egg whites (at room temp.)

Mix all dry ingredients.  Stir in, butter, milk and vanilla.  Mix for 2 minutes.  Add eggs, one at a time, mixing well.  After eggs are added, mix another 2 minutes.  Pour into lined muffin tins: Yield 24 cupcakes.   Bake at 350 for 15 minutes. 

Strawberry Rhubarb Frosting

1 cup rhubarb

1 cup strawberries

1/4 cup water

1 tsp lemon juice

 4-6 cups powdered sugar

 

1) Bring rhubarb, strawberries, water and lemon juice to boil.  Let simmer and reduce until sightly runnier than jam consistency. Let cool to room temp.

2) Whip with powdered sugar until the desired consistency.