I’ve been promising the Big Sister that I’d take her strawberry picking all year. The Glass House region is so filled with strawberry farms, that we pass two on the school run every morning. She’d ask me four out of five mornings. The conversation always ends in me sounding like that old Dreamworld ad (which mercifully she hasn’t heard)
….. don’t say one day, that day will never come ….
Lucky for both of us, fate (in the form of our lovely neighbours, the Chessas) stepped in on the weekend. Their strawberries are growing quickly and they asked if we’d like to take the girls over to their paddock and pick some. Motivated by the lure of berries and the promise of talking about something else on the way to school, we quickly took them up on their offer!
I made these cupcakes for the Big Sister to share with her Prep class on her birthday. I figured the Big Sister’s teacher would appreciate the lack of artificial colours – she has her hands full without me accidentally inciting any extra exuberance.
I wasn’t sure their subtle pink appearance would cut the mustard, so I told the pink-loving Big Sister they were Frozen cupcakes – the strawberry inside is like Ana’s warm heart. And because that infernal frosty tale occupies the majority of her waking thoughts, she bought it!
For the cupcakes
- 40g butter
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups plain flour
- ¾ cup milk
- strawberries (about a dozen)
For the frosting
- 125g cream cheese
- 120g butter
- 2 tbs strawberry jam
- ½ tsp vanilla extract
- 2 cups icing sugar
- pinch salt
To make the cupcakes, cream together the butter and sugar until pale. Add the vanilla extract and eggs – one at a time – beating between additions. Add the sifted flour and milk. Mix until well combined.
Top with the remaining cake mix and bake at 180ºC for about 12 minutes or until a skewer comes out clean. Allow to cool before icing.
To make the strawberry cream cheese frosting:
Beat together the cream cheese and butter until combined. Add the vanilla extract and strawberry jam and beat until incorporated. Add the salt and icing sugar – a cup at a time – beating until fluffy.
Pipe onto the top of cooled cupcakes and decorate with love hearts to add legitimacy to your Frozen fabrication!