It’s strawberry rhubarb season! That means I am making all the strawberry rhubarb things, including crisps, crumbles and now... cupcakes. And I’ll admit, I’ve never really been a big cupcake person, but THESE.
Place can of coconut milk in the refrigerator for at least 4 hours. Right before making the frosting, place the stand mixer bowl in to the refrigerator for at least 10 minutes (to chill).
Open the can of frosting and spoon the fatty top into the chilled stand mixer bowl. Save the coconut liquid for another use. Run the stand mixer on high until coconut is fluffy. While continuing to mix, slowly add powdered sugar, then vanilla extract. Whip until stiff peaks form.
Place in the refrigerator to keep chilled until ready to frost. Preheat the oven to 350 degrees. Line a 12-cup cupcake tin with cupcake liners. Set aside.
In a medium mixing bowl, whisk together cake flour, baking powder and salt. In another medium mixing bowl, beat melted butter, oil and granulated sugar with a hand mixer on medium high speed, until fluffy. Beat in one egg at a time, then vanilla extract, until incorporated. While beating on low speed, alternate adding ⅓ of the dry ingredient mixture and ⅓ of the milk to the butter mixture, ending with milk, until just incorporated.
In the empty bowl (that was used to mix dry ingredients), combine rhubarb, strawberries and corn starch and toss to combine. Fold mixture into the cupcake batter.
Use a cookie scoop or measuring cup to full the cupcake liners almost all of the way full. Bake 18-22 minutes, until toothpick inserted into the center comes out clean.
Let slightly cool, then remove from the cupcake tin and set on a wire rack to completely cool. Transfer frosting to a piping bag or Ziploc bag fitted with a tip. Frost cupcakes. Sprinkle with coconut flakes or chips.
View the recipe instructions at The Gourmet RD
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