Healthified Strawberry-Rhubarb Cupcakes

 

1

cup sliced fresh strawberries

1

cup chopped fresh or frozen rhubarb

1/3

cup granulated sugar

1

tablespoon Gold Medal® all-purpose flour

1 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon salt

1/3

cup fat-free (skim) milk

2

teaspoons vanilla

1/2

cup canola oil

1/2

cup granulated sugar

1

egg

1

cup powdered sugar

1

to 2 teaspoons vanilla yogurt

• 1 In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar and 1 tablespoon flour, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.
• 2 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.
• 3 In large bowl, beat oil and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.
• 4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• 5 In medium bowl, stir the reserved 2 tablespoons strawberry mixture and powdered sugar until smooth. If mixture is too thick, add in yogurt until frosting is of desired spreading consistency. Spread on cooled cupcakes.