STRAWBERRY RHUBARB CUPCAKES

Because whats a celebration of America without dessert? Utilizing Bang Candy Co's Strawberry Rhubarb Syrup in a second application, you'll craft a crowd-pleaser with these cupcakes. Baked rhubarb, macerated strawberries and an infusion of the syrup itself into a whipped-cream topping, you might want to double up on this recipe - they're going to go fast! Artisan Ingredient Used: Bang Candy Co.

Ingredients

For The Cupcakes

1 Cup, Sugar
1/2 Cup, Butter
2 Eggs
2 Teaspoon, Vanilla Extract
1 1/2 Cups, All-Purpose Flour
1 1/2 Teaspoon, Baking Powder
1 Teaspoon, Salt
1/2 Cup, Milk

For The Topping

Fresh Strawberries
1 1/2 Cup, Whipping Cream
Rhubarb
4 Tablespoons, Sugar
Lemon Zest
5 Ounces, Bang Candy Co. Strawberry Rhubarb Syrup

Directions

For the Cupcakes

1. Pre-heat oven to 350 degrees.
2. Cream the butter and sugar in a mixer.
3. Add eggs and vanilla, whip.
4. Mix all dry ingredients in a separate bowl.
5. Add dry ingredients and milk to a mixing bowl, alternating between the two.
6. Be careful not to over-mix.
7. Pour the batter into lined cup-cake molds.
8. Bake for 35 minutes.

For The Topping

1. Cut rhubarb stalks into coins and place in a baking dish.
2. Sprinkle with sugar and lemon zest.
3. Cover with foil and cook for 30 minutes.
4. When soft and aromatic, strain any excess juice for future use and reserve rhubarb.
5. Chop up strawberries and macerate in Bang Candy Co. strawberry-rhubarb syrup.
6. When the cake is done cooking and both cake and rhubarb have cooled, whip the cream to soft peaks.
7. Head 4oz Strawberry Rhubarb Syrup on stove.
8. Combine rhubarb, macerated strawberries and whipped cream.

Assemble

1. Remove cupcakes from their molds.
2. Top with whipped cream mixture.

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