People always ask me where I get the inspiration for the recipes I make on the blog. Usually it’s either something I’ve been craving, or a version of something I’ve seen in a magazine, cookbook or blog. But these cupcakes were 100% inspired by a something totally different…
Yup- that’s right- my friend Rebecca thoughtfully gave me a pack of these cute strawberry liners a few months ago and I’ve been dying to use them ever since. (I know these pictures don’t really show the pattern off, but it’s cute little berries and blossoms. I die!)
Since rhubarb season seems to be coming to an end, and since I happened to have plenty of Strawberry Rhubarb Compote leftover, I thought it would be the perfect thing to bake into a cupcake.
I started with a soft and flavorful strawberry cupcake that had chopped up berries swirled into the fluffy batter. Once baked, I cored out a little bit of each cake and filled it with a dollop of the compote. More compote was swirled into the frosting, and they were topped with juicy strawberry slices.
I brought these to my friend Natalie’s birthday party and everyone went nuts for them. I loved that no one was expecting them to have a filling so there were plenty of “Oohs” and “Ahs” as they took the first bite. (Isn’t other people loving things you bake the best?)
As complex as this recipe may seem, it really isn’t at all. Since the compote is used for the cupcakes and the frosting, it makes everything much easier. The cupcake batter comes together in no time, and after a quick chill in the freezer, they’ll be ready to core and fill. A simple butter cream is easy to whip up, mix in a few spoons of compote and you’re ready to go!
Cake recipe adapted from: Martha Stewart Cupcakes