2 cups flour
1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
3/4 cups smart balance butter spread
2 1/2 c sugar
1 t. almond emulsion
2 t. vanilla
1 c. sour cream
1 box french vanilla instant pudding mix (3.4 oz)
Whisk flour, baking powder, baking soda and sea salt in a medium bowl. In a large bowl (or your stand mixer) combine sugar and smart balance butter spread until fluffy. Add eggs in one at a time beating til combined. Add in almond and vanilla mixing well. Mix in flour mixture and mix until combined. Add sour cream and beat well. Mix in pudding and beat well for a minute or two. Fill cupcake tins with batter and bake at 350* for 20-23 minutes.
Strawberry Rhubarb Mixture:
1 pound strawberries, tops cut off and sliced small
1 c sugar, divided
1 t. lemon juice
1 stock rhubarb, diced into 1/4" pieces (optional)
1/2 c. water
Mix strawberries with 2/3 cup sugar and 1 t. lemon juice and let set while you prepare the rhubarb, stirring occasionally. Combine rhubarb, 1/3 c. sugar and 1/2 c. water in a small sauce pan. Bring to a boil. Turn heat down to low and cook for 5-7 minutes until tender. Spoon rhubarb out of pan and into strawberry mixture without the extra liquid. (I prefer this recipe WITHOUT the rhubarb.)
Whipped Cream Topping:
Whip heavy cream till it holds a peak adding powdered sugar and vanilla to taste.
Cut cupcakes in half and top with strawberry mixture. Replace top. Top with whipped cream and more mixture if you choose.