Be My Valentine Challenge: Strawberry Frosted Cupcakes

Red, red, red! That’s the key to this month’s Very Good Recipes’ “Be My Valentine Challenge.”  I’m participating in it, but as a judge {!} along with eight other food bloggers.

Entering is so easy — the only requirement is that your recipe contain something red, and that it’s a new recipe made for this challenge. The deadline to enter is Feb. 27, so you can even create something fun for your sweetie on Valentine’s Day and then share it with Very Good Recipes! Ok, there are a few other rules and regulations, but you can find all the information on the challenge page.

While those competing, can only enter one recipe, the challenge inspired me so much that I made three different dishes this weekend to help get your creative juices flowing: Red Pepper Risotto, Red Wine Risotto With Baby Bella Mushrooms and Strawberry Cream Cheese Frosted Red Velvet Cupcakes.

You’ll find my recipe for the strawberry frosting below, and don’t forget to check out what the other judges made by clicking on the links to their websites:

Strawberry Cream Cheese Frosted Red Velvet Cupcakes
by Michelle Maskaly, The Adirondack Chick

1, 8 ounce cream cheese
1 teaspoon vanilla
1 cup frozen strawberries
5 cups sifted confectioners sugar
2 ounces butter

Defrost the strawberries by letting them come to room temperature. Drain and dice into small pieces.

Cream together your room temperature butter and cream cheese until soft.
Stir in the vanilla. Working in small batches mix in the sifted
confectioners sugar. Add in the strawberries and mix well.

To frost the cupcakes put the mixture in a plastic zipper bag, squeeze
it all downward, twist the top and make a snip in the bottom the same
size as you want the frosting lines.

Begin frosting your cupcakes, or cake, refrigerating any leftover
batter. For these, I started on the edge of the cupcake, and working in a
circular motion coated the cupcake.


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