Winter Baking

Anytime of year is a good time for baking, as far as I’m concerned. But winter baking is probably my favourite.

Chocolate raspberry cupcakes
Chocolate Raspberry Cupcakes

First, it’s dark out. I can start baking after dinner on a weeknight and not feel like I’m missing out on valuable garden time, because it’s pitch black out.

Second, who doesn’t feel the need for a few extra calories on those cold winter days? We can all justify eating that extra cupcake in order to stay warm.

Third, with the house closed up, the glorious smells of cinnamon, chocolate and butter linger in the house. If you bake on Monday evening, you can still smell those delicious cookies the next morning. You don’t lose those scents out the open windows.

But possibly the best thing about winter baking is the opportunity to revisit the other seasons by using the fruit stored up during the rest of the year. 

apple pie
Apple Pie

Monday night I made chocolate raspberry cupcakes using the last of the raspberries frozen at the height of summer—that fresh taste is so welcome in mid-winter when berry fruits are little more than a memory. 

Last week I made apple pie with apples frozen during autumn. The aroma of fruit and cinnamon evoked those marvellous days of plenty. 

Next week, for the solstice and Matariki, I’ll pull out the frozen currents and make my very favourite winter treat—current pie. Its tart flavour is the taste of summer. It reminds me that the long days of December are only six months away.

So I will bake my way through June, July and August, dreaming of warmer days past and planning for warmer days to come.

currant pie
Care for a slice of currant pie?

Strawberry Cupcakes

Every now and again, you come across something that is as delicious as it is easy. The other day I wanted to make a cake involving strawberries, because it’s that time of year. I looked at lots of recipes online that involved making a strawberry reduction first, but it seemed like an awful lot of work. I was really looking for simple. 

So, ignoring everything I’d seen online, I modified a basic vanilla cake recipe from the Mennonite Community Cookbook, adding sliced fresh strawberries, and whipped up a quick strawberry icing. I baked the cake as cupcakes, as I often do to keep our portion sizes down (because you know I can’t resist cutting a huge slice of cake …).

The result is exactly what I wanted—an easy cake that highlights fresh strawberry flavour. I’ll definitely be making this one again.

Strawberry Cupcakes

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
3 cups all-purpose flour
1/2 tsp salt
3 tsp baking powder
1 cup milk
1 tsp vanilla
1 1/2 cups fresh strawberries, sliced

Cream the butter. Add sugar gradually and beat until fluffy. Add egg yolks and beat until well incorporated. Sift flour, salt and baking powder together in a separate bowl. Add flour mixture alternately with milk and vanilla, beating well after each addition. Fold in stiffly beaten egg whites, then fold in the strawberries.

Fill cupcake papers, and bake at 175ºC (350ºF) for 25 minutes. Allow to cool completely on a rack before frosting.* Makes 24.

Strawberry Frosting **

60 g (1/4 cup) butter, softened
1 cup icing (confectioners) sugar
1/2 tsp vanilla
3 Tbsp pureed fresh strawberries
Puree strawberries in a blender (I had to puree about a cup and a half of berries in order to have enough volume for the blender to work with—just save the extra puree. There are hundreds of delicious uses for it). Cream the butter. Sift the sugar over the butter and continue to beat. Add vanilla and strawberry puree and beat until well blended. Adjust the icing by adding more sugar or strawberries until it is a spreading consistency. 

* It was a warm day, and I was a little worried my strawberry icing would weep if it sat at room temperature with the cupcakes. Instead of frosting them all, I frosted only what we were going to eat right away, storing the remainder in the fridge, to spread on the cupcakes as we eat them. Alternately, you could store your iced cupcakes in the refrigerator. Mine is currently stuffed full of zucchini and green beans—no room for cake.

** Double this frosting recipe if you want to ice all 24 cupcakes. I put half the cupcakes in the freezer unfrosted, since I haven’t got kids at home to devour them at the moment, so I only made a small batch of frosting.