Christ is in our midst!

Today is Good Friday in the Orthodox Christian tradition, as I am writing this. It is a humble and strict fast day, so this is not a recipe you want to have today because it is super indulgent, if you are celebrating Good Friday. Nevertheless, this is a great recipe to make for Pascha, and for any occasion really.

I have made this recipe on several occasions and each time received praise. It is not an original recipe of mine. One of my go-to dessert books is “The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets”. I personally do not like the word sinful in it, but it is indulgent! This cookbook won the award “Cookbook of the Year” in Veg News magazine, so you can trust that every one is amazing. Trust me, I have made numerous but not all the recipes from this book and each one was perfect.

I have been meaning to share this recipe for years. Therefore I am finally sharing on Good Friday. My gift to you. I am baking a several layer cake for Pascha to be shaped into an egg. An endeavor. A road not taken before. One layer is wild blueberries. Another layer that is plain vanilla. Lastly, strawberry..Red for feasts of Martyrs, the Nativity fast, and also Pascha in some regions (color of martyrs blood, also color of divinity and royalty. Blue for the Theotokos. Three layers, three days waiting for Christ to arise. Coincidence of three? Perhaps by God’s providence but I simply want to make a dramatic effect.

A note from Colleen on what’s the difference between cupcakes and muffins

Cupcake — Originally called “cup-cakes”, they refer to any small cakes. Essentially, cupcakes are miniature cakes and are generally frosted and sweet.

Muffin — Derived from yeast-based breads, our modern muffin (except English muffins) relies on baking soda/powder for leavening, tends to be sweet rather than savory, and often has some kind of fruit or nut baked in the batter. These days, commercially prepared muffins are so large and so sweet tithe the only difference between them and cupcakes is their absence of frosting.

Author’s note: Enjoy this simple recipe loved by kids and adults alike. After frosting, place a fresh strawberry on top for a pretty presentation.

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Yields 12 – 16 cupcakes or 1 standard-size loaf cake

Ingredients

1 3/4 cups (220 g) unbleached all purpose flour, or King Arthur’s gluten free flour

1 tsp baking soda

1 cup (200 g) granulated sugar)

1/2 cup (120 mL) sunflower oil

1 tablespoon (15 mL) white distilled vinegar

1 tsp vanilla extract

8 ounces (225 g) frozen or fresh strawberries, crushed or pureed

1 Recipe Buttercream frosting

12 – 16 whole strawberries, stemmed

Frosting

1/2 cup (112 g) non-hydrogenated, non-dairy butter, at room temperature

2 cups (200 g) confectioners sugar, sifted

1 1/2 tsp vanilla extract

2 tablespoons (30 mL) non dairy milk, or more as needed

Food coloring, optional

Directions

1. Preheat the oven to 3509 F (180 C or gas mark 4). Lightly grease standard muffin tins or fill the muffin cups with cupcake liners, or grease a 9-inch (23 cm) loaf pan.
2. Mix together the flour, baking soda, and sugar in a bowl. In a separate bowl, combine the oil, vinegar, and vanilla. Add the strawberries and stir to combine. Create a well in the center of the ingredients, and add the wet ingredients. Stir to combine, but do not overstir. Pour the batter into the prepared muffin tins, filling them halfway.
3. Bake for 30 minutes for cupcakes or 1 hour for a cake, or until toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack to cool. When cool, frost the cupcakes and top each with a whole strawberry.

For the frosting:

With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the confectioners’ sugar, vanilla, milk, and food coloring, if using. Once all the ingredients are relatively well combined, beat on high speed until the frosting is light and fluffy, 3 to 4 minutes. Add 1 to 2 tablespoons (15 – 30 mL) more milk if it is too dry. Cover with plastic wrap to prevent drying until ready to use. Store in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.

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Source

“”The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets”, Patrick-Goudreau, Colleen.