An unexpected trio of flavors coming together in harmony!

Chocolate Sourdough Rhubarb Cupcakes

Rhubarb, known for its tart stalks used in various culinary dishes, has an interesting history in Alaska. Introduced to the region by Russian settlers in the 19th century, rhubarb quickly became a staple in Alaskan gardens, including mine! Its resilience and adaptability, not unlike us Alaskans, make it well-suited to Alaska’s unique growing conditions.

 

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Why does rhubarb thrive in Alaska?


  1. Cold Tolerance: Rhubarb is a hardy perennial that thrives in cool climates, making it perfect for Alaska’s often chilly temperatures.
  2. Long Daylight Hours: During the summer months, Alaska experiences extended daylight hours. This abundance of sunlight promotes vigorous growth and large, healthy stalks.
  3. Rich Soil: Many areas in Alaska have fertile soil, rich in organic matter, which provides ideal growing conditions for rhubarb.
  4. Minimal Pests: Alaska’s cooler climate and isolated geography mean fewer pests and diseases that typically affect rhubarb in other regions.


Alaskans who grow rhubarb tend to end up with quite a few rhubarb harvests during the summer. And we are always looking for ways to use it up!

 

You may recall on Season 3, Episode 4 of ‘The Great American Recipe’, I made these cupcakes (big success), but had an extreme buttercream fail. It landed me in the bottom 2 for the week. Well, my cupcakes were delicious and perfect, but my buttercream recipe is new and improved! Check out this recipe for Chocolate Sourdough Rhubarb Cupcakes. It’s a fun twist on your traditional Chocolate Cupcake.

 

If you don’t have rhubarb, don’t worry about it! Substitute strawberries, blueberries, cherries, cranberries – almost any other fruit that pairs well with chocolate will work for this recipe – just try to keep your fresh fruit and jam flavors the same.

 

makes approximately 2 dozen cupcakes

Ingredients
    • 1 1/2 cup AP Flour
    • 1/2 tsp salt
    • 1 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 cup Sourdough Starter, fed
    • 1 cup milk (alternative milks work well)
    • 1 cup granulated sugar
    • 1/2 cup canola/vegetable oil
    • 1 tsp vanilla paste
    • 2 eggs
    • 4 oz semi-sweet chocolate bar
    • 1 cup fresh rhubarb, chopped 1/2″ pieces (substitute any fruits listed above)
    • 1/2 cup rhubarb preserves/jam (substitute jam which matches the fresh fruit you decide to use)

 

Cream Cheese Buttercream Frosting

 

    • 1/2 stick or 4 tbsp butter, softened
    • 1/2 cup cream cheese
    • 1 tsp vanilla paste
    • pinch of salt
    • 3-4 cups powdered sugar
    • 1-2 tbsp cream
    • food color gel – I used Dusty Rose
Instructions
    1. Preheat oven to 350F
    2. Line cupcake tins with liners and lightly oil with baking spray.
    3. Combine dry ingredients in bowl: flour, salt, baking soda and cinnamon. Whisk together and set aside.
    4. In large mixing bowl, combine Sourdough starter, milk, sugar, vegetable oil, vanilla paste and 2 eggs. Using hand mixer, mix for 1-2 minutes, until combined.
    5. Add dry mixture to wet mixture, blend with hand mixer until fully incorporated.
    6. Chop chocolate bar into very small pieces. Add to a microwave safe bowl and microwave in 30 second increments, whisking in between. When chocolate is melted and smooth, add to cupcake mixture.
    7. Blend melted chocolate into cupcake mixture.
    8. Add fresh rhubarb and jam, incorporate with hand by mixing with spatula.
    9. Using a larger size cookie scoop, fill cupcake tin – fill to approximately 3/4 height of liner.
    10. Bake for 17-23 minutes, cupcakes are done when an inserted skewer or knife come out clean.
    11. While cupcakes cool, make frosting.
    12. To stand mixer, or using hand mixer, add softened butter. Beat for 2-4 minutes until butter begins to lighten in color.
    13. Add cream cheese, mix with butter until fully combined.
    14. Add powdered sugar, vanilla and salt. Begin with a slow mix, until powdered sugar is combined, then increase speed for a smooth, creamy frosting.
    15. If frosting seems to stiff, add 1/2 tbsp cream at a time until consistency is where you want it.
    16. To get pink streaking effect, make two lines of food coloring gel in your piping bag using a skewer (see photo).
    17. When cupcakes are cool, pipe with frosting and enjoy!
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