Winter is back though fortunately not with the vengeance that was predicted. At least in our area. It was predicted we’d get 8-14in/20-35cm. While it is still snowing we’ll only get a third of that. Which is fine by us!
This was our view yesterday and I felt it was a good time to bake. The kids had early release from school in anticipation of the impending storm. Turns out the storm took it’s time to start and they could have gotten a whole day in.
Our daughter had won a kit for a strawberry chocolate cupcake mix which she made for a class in school. This sparked an idea for me to use real strawberries and to really make it posh I thought I’d make chambord white chocolate ganache.
While the cupcakes were baking I made up the ganache. I adjusted the white chocolate ganache I made previously as I didn’t need a lot. I used 1/2 cup/4oz of cream, 1 tablespoon/1/2oz of butter and 4oz of white chocolate. When the cream and butter were heating up I added 3 tablespoons of chambord for flavour.
For the chocolate frosting I found an Allrecipes recipe. I had to alter it a bit as I didn’t have enough baking cocoa. So I cut the confectioner’s sugar to 2 1/2 cups rather than 2 3/4 cups as I had to use hot cocoa for the baking cocoa. The sugar high from these cupcakes was quite something!
Once all the ingredients are made it’s time to assemble. Cut a pyramid out of the cupcakes and insert the strawberry upside down and liberally drizzle the ganache over and around the strawberry.
Cut the tip off the pyramid and put the top back on the cupcake and frost the top of the cupcake.
The cupcake absorbs the ganache and makes it incredibly moist and flavourful. The strawberry is the only healthy bit of this sweet!
The past couple of days our strawberries have been coming in and they are so delicious. The netting over them has worked very well and the birds just have to do without! Unfortunately they weren’t ready for the crumble we made for Father’s Day so I had to buy the strawberries.
Conor Bofin recently posted a recipe for rhubarb crumble with ginger. As soon as our rhubarb was ready I was planning on doing a strawbery rhubarb crumble as crumble is a favourite in our house and our son loves to make the topping. Conor’s idea of adding ginger was a light bulb moment. Ginger goes so well with fruit so I had to add it to our recipe.
Even though our strawberries weren’t ready the co-op had some lovely organic ones.
Quarter a pound of strawberries and place them in a small pan on medium heat. As it starts to warm up add 1/3 cup of brown sugar. Stir well as this starts to simmer.
Grate fresh ginger over the strawberries. I used a chunk that was about 1 1/2″ all the way round. If you really like the bite of the ginger use more.
Simmer until it becomes a chunky jam. You don’t want the strawberries to disappear completely. Set aside and slice the rhubarb into half inch bits. I used 3 stalks for this.
Mix in with the strawberries and add to the baking dish. Preheat the oven to 375F/190C. Our son made the topping from the recipe in the Pillsbury The Complete Book of Baking. 1 cup of rolled oats, 3/4 cup all purpose flour, 3/4 cup firmly packed brown sugar, and 1/2 cup of softened butter.
Bake for 25-35 minutes.
I was curious as to why the topping didn’t come out as golden as it usually did. We found out the sugar was left out! Oops. But hey he’s 9 and I figure it doesn’t hurt for him to see why all the ingredients are important. And I love the fact he wants to bake so I’m not stopping him! Plus we were serving it with ice cream. So we were fine.
Adding ginger was a hit and it really worked well with the ice cream.