Streusel-Topped Strawberry-Rhubarb Cupcakes

Name: Streusel-Topped Strawberry-Rhubarb Cupcakes
Yield: 24
Ingredients: 1/2 cup Gold Medal™ all-purpose flour; 3 tablespoons sugar; 1/4 cup butter or margarine, cut into small pieces; 14 to 15 fresh strawberries (9 oz); 1/4 cup milk; 2 3/4 cups Gold Medal™ all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup shortening; 1 1/2 cups sugar; 5 egg whites; 2 1/2 teaspoons vanilla; 12 drops red food color; 1 cup finely chopped rhubarb; 3/4 cup whipping cream; 2 to 3 fresh strawberries, mashed (2 tablespoons); Fresh whole strawberries, cut into fans, if desired

Streusel-Topped Strawberry-Rhubarb Cupcakes was pinched from <a href="http://www.bettycrocker.com/recipes/streusel-topped-strawberry-rhubarb-cupcakes/0a530b10-8ac3-49bd-9eb8-3f076374a514" target="_blank">www.bettycrocker.com.</a>

"These lovely fruit-filled cupcakes will be the star of the dessert buffet!..."

INGREDIENTS

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1/2 cup Gold Medal™ all-purpose flour

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3 tablespoons sugar

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1/4 cup butter or margarine, cut into small pieces

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14 to 15 fresh strawberries (9 oz)

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1/4 cup milk

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2 3/4 cups Gold Medal™ all-purpose flour

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3 teaspoons baking powder

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1/2 teaspoon salt

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3/4 cup shortening

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1 1/2 cups sugar

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5 egg whites

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2 1/2 teaspoons vanilla

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12 drops red food color

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1 cup finely chopped rhubarb

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3/4 cup whipping cream

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2 to 3 fresh strawberries, mashed (2 tablespoons)

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Fresh whole strawberries, cut into fans, if desired

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