1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1 cup cooked rhubarb, chopped into small pieces
1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.
For the topping:
2 1/2 cups custard (or vanilla pudding)
18 strawberries, hulled
2. Scoop two tablespoons of custard on top of the rhubarb filling and up over the edges of the hole and over the top of each cupcake. Finish with a strawberry.
Makes approximately 18 cupcakes
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