Strawberry Rhubarb Cupcakes

Instructions

1. To make the cupcakes, preheat the oven to 350? F. Line cupcake pans with paper liners.
2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
3. In a large bowl, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes.
4. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
5. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.
6. Divide the batter between the paper liners, filling each about ¾-full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking if they are browning unevenly.
7. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely. (Or just put the whole pan in the freezer like I do!)
8. Once the cupcakes are cooled, with a paring knife use the "cone method" to core out a cone-shaped piece of cake. Angle the knife, and carve out a circle in the top of the cupcake.
9. Remove the cone, slice off the top and fill the cupcake with a tablespoon of compote. Place the top back on the cake and repeat with the others.

For the frosting:

1. Place butter in a medium sized bowl, and using an electric mixer, beat on medium-high speed until fluffy. Gradually add in the powdered sugar until thick. (Mixture may be dry at this point.)
2. Add a tablespoon at a time of the compote until frosting has reached a good piping/spreading consistency. (I think 2-3 tablespoons is perfect.)
3. Spread or pipe frosting on cupcakes and garnish cupcakes with a slice of fresh strawberry.