Strawberry rhubarb compote is what makes these cupcakes so unique. The batter gets an extra boost after baking, thanks to the inclusion of heavy cream and powdered sugar. And, although you normally wouldn’t consider white vinegar to be a standard cupcake ingredient, in this case, it makes the cupcake meringue (instead of standard dough) just what this recipe needs. Once you’ve baked the meringue, slice off the tops and add in your homemade whipped cream (hence the heavy cream and sugar) and your strawberry rhubarb compote. Voila – tasty and rich!
Source Indigo Scones
