In September, I started a cupcake adventure. If you haven't read about it yet, you can do so here. ***
I wanted to make some cute "sweetheart-type" cupcakes, and I figured Strawberry Rhubarb Crisp cupcakes might be the perfect opportunity! I started by getting out my super-cute pink-zebra-print cupcake liners that my best friends got me for my birthday.
Since rhubarb is naturally sour, I started by sprinkling sugar on it to cut some of the tartness.
While that was settling, I creamed together the butter and sugar, later adding the wet and dry ingredients.
Then, I folded the rhubarb into the batter.
While the cupcakes baked, I warmed up some strawberry jelly in a small skillet.
Once that was ready...
...I brushed the melted jelly onto the baked cupcakes.
Next, I took some gorgeous strawberries and slice them into quarters.
Each cupcake was topped with two quarters of strawberry and brushed with a little more strawberry jelly.
As a group, they looked amazing together.
And even cuter on my little Wilton cupcake stand. :)
Wouldn't these just be precious as a Valentine's Day treat?
