Streusel-Topped Strawberry-Rhubarb Cupcakes

BETTY CROCKER
17Ingredients
115Minutes
1290Calories

Ingredients

US|METRIC
  • 1/2 cup Gold Medal All-Purpose Flour
  • 3 tablespoons sugar
  • 1/4 cup butter (or margarine, cut into small pieces)
  • 15 strawberries (fresh, 9 oz)
  • 1/4 cup milk
  • 2 3/4 cups flour (Gold Medal™ all-purpose)
  • 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 rhubarb (finely chopped)
  • 3/4 cup whipping cream
  • 3 strawberries (fresh, mashed, 2 tablespoons)
  • strawberries (Fresh whole, cut into fans, if desired)
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    NutritionView More

    1290Calories
    Sodium36% DV870mg
    Fat92% DV60g
    Protein33% DV17g
    Carbs58% DV174g
    Fiber20% DV5g
    Calories1290Calories from Fat540
    % DAILY VALUE
    Total Fat60g92%
    Saturated Fat22g110%
    Trans Fat5g
    Cholesterol65mg22%
    Sodium870mg36%
    Potassium460mg13%
    Protein17g33%
    Calories from Fat540
    % DAILY VALUE
    Total Carbohydrate174g58%
    Dietary Fiber5g20%
    Sugars91g182%
    Vitamin A15%
    Vitamin C100%
    Calcium35%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.