A guilt free way to get your berry fix in Winter is to turn to frozen berries. But with the recent health scares involving imported berries it’s good to know local farmers provide an alternative source. This year my freezer is particularly well stocked thanks to a delivery from the best frozen berries I’ve ever seen direct from the Yarra Valley.
These huge, plump and (once defrosted) juicy berries prompted me to make some strawberry cheesecake cupcakes for Australia’s Biggest Morning Tea a few weeks ago. I would say they were a big hit at work but when you work in an office without a vending machine anything with sugar is a big hit! Based on the Hummingbird Bakery recipe (always a winner for cupcakes) the cupcakes are made from sponge the cheesecake part comes from the icing and the crumble topping.
- 125g self raising flour
- 140g caster sugar
- Pinch of salt
- 40g butter, room temperature
- 120ml milk
- 1/2 tsp vanilla extract
- 1 egg
- 12 large frozen strawberries, defrosted and chopped into small pieces
- 300g icing sugar,
- 50g butter, room temperature
- 125g cream cheese, cold
- 100g biscuits, I use Arnott's Marie
- 1. Preheat the oven to 180c
- 2. Mix the flour, sugar, salt and butter in an electric mixer and beat on a slow speed until everything is combined and has a sandy consistency,
- 3. Add the milk and vanilla extract and beat on medium speed until well mixed then add the egg and beat again until combined.
- 4. Line a 12 hole cupcake tray with paper cases and spoon a little of the strawberries into each case.
- 5. Spoon the cupcake batter over the top until each cupcake case is 2/3 full and bake for 20-25 mins in the oven or until lightly golden and a skewer comes out clean.
- 6. Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack.
- 7. To make the frosting beat the icing sugar and butter in an electric mixture on medium speed until the mix comes together then add the cream cheese in one go and beat until completely incorporated. Continue beating until the frosting is light and fluffy which takes at least 5 mins.
- 8. Spread the frosting on the cupcakes once they are cool using a palette knife.
- 9. Place the biscuits in a food processor and mix until finely ground. Sprinkle on top of the frosted cupcakes.
I received a free delivery of strawberries which I used to make these cup cakes to raise money for Australia’s Biggest Morning Tea this year. If you contact any of the Pick Your Own growers you should be able to buy frozen berries direct from the farmers until Victorian strawberry season kicks off again in November and fresh local berries are back on offer.