Hey guys! Artie here. Today is the May 2013 Virtual Vegan Potluck! Being the baker around these parts, Macaroon has been experimenting with what to make, choosing to share a dessert. Her results have created a sweet treat recipe she put together especially for this event. With that, I’m going to let Mac take it away…
I’ll start with a couple of notes:
- Rhubarb looks like celery, right? But…it’s a fruit! Okay, a fruit in the U.S. thanks to a New York court in the 1940s stripping it of its vegetable status.
- Lemon’s a fruit, but not sweet unless you put sugar on it. Why isn’t that a vegetable?
- Strawberries are just strawberries, full of yummy goodness…oh yeah…and fruit!
So, why am I going on about these 3? Well, I’m getting on the Spring-Summer rhubarb train. Last week, I brought some rhubarb to a raw foods culinary dinner (photos here on Facebook) to be used as an ingredient in a “mystery” dish that would be whipped up on the spot. Our hosts and chefs used it to make a lovely rhubarb dessert, like a cobbler with delicious raisins. Over the last week, I wanted to see what I could make with rhubarb other than the traditional rhubarb-strawberry pie.
I prefer using what I have around, when I can. So, I had some lemons and some strawberries, besides the baking staples. I thought about cupcakes, because I usually make them for Mother’s Day. So, why not a cupcake with all three fruits? SURE! Plus, I would get to use my new favorite egg replacer, The Vegg, in a baked good! CHOICE!
I wanted the cupcake to be rich, yet light. I made a “buttermilk” with unsweetened soy milk and apple cider vinegar. That mixture, along with the chopped rhubarb and strawberries, made the cupcake a subtle creamy texture. The lemon “brightened” the overall flavor. The three fruits really complimented one another, getting a little bit of sweet and a little bit of tart in every bite. I was really pleased. Artie was too, because he happily volunteered to be the official potluck treats taste tester!
For the frosting, I used my Homemade Vegan Vanilla Buttercream Frosting that I shared for the Vegan Easter Basket Cookies I made last month! I did think about going for a lemon frosting, at first, but I think that would have been over the top. I also thought about a strawberry one, but passed this time around. However, I may try it the next time.
Since I like to test new recipes, I now have to figure out what to do with rhubarb next. Got any ideas? While you think about it, here’s my recipe for the cupcakes. Hope you enjoy!
Lemon Rhubarb Berry Cupcakes
Source: Macaroon Loving Lemons, Rhubarbs and Strawberries
Makes 12-15 cupcakes
- 1-1/2 c. + 1 Tbsp. unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 c. chopped rhubarb
- 1/2 c. chopped strawberries
- 3/4 c. unsweetened soy milk
- 1/2 tsp. apple cider vinegar
- 1/2 c. vegan margarine
- 1 c. granulated sugar
- Egg replacer for 1-2 eggs (I used 1 tsp. The Vegg + 1/4 c. water)
- Zest of 1/2 lemon
- 1/4. tsp lemon extract
- Preheat oven to 350°F/177°C and prepare a 12-muffin pan with cupcake liners. Set aside
- In a medium bowl, sift together 1-1/2 c. flour, baking powder and sea salt
- In s second medium bowl, toss rhubarb and strawberries with 1 Tbsp. flour. Set aside
- In a small bowl, mix soy milk with vinegar to make “buttermilk.” Rest for about 5 minutes.
- Using a stand mixer on medium, beat margarine for 1-2 minutes. Add in granulated sugar and cream until mixture is light and pale
- Scrape down the bowl and beat in egg replacer, “buttermilk,” lemon zest and lemon extract
- Set stand mixer to low and pour in half of the flour mixture. Mix in the chopped rhubarb and strawberries. Then, pour in the remaining flour mixture until well combined.
- Pour the batter into prepared muffin tins about 2/3 to 3/4 filled
- Bake in oven for 15-20 minutes
Note: Test doneness with toothpick or fork in the center of the cupcake to make sure it comes our clean
Thanks for Stopping By!
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