One of the things that I love most about working in China is that I get the chance to celebrate the Spring Festival with my extended family. This year, when both sides have asked that I bring some western style baked goods to lunch/dinner (maternal side for lunch/paternal side for dinner), I was more than happy to oblige. I wasn’t too concerned with my time restriction (a day’s notice), but I severely underestimated the demand for red food coloring in the days leading up to the Lunar New Year.
Fortunately, I’m a child of two cultures 🙂 ::brain shift:: I picked up a basket of fresh strawberries, a pack of cream cheese and decided to make Valentine’s Day Cupcakes, instead. At its core, Lunar New Year celebrations are really all about and spending time with your family and loved ones, so these cupcakes are perfectly acceptable. Plus this post comes at an excellent time for my readers back in the West! Get ready to be blown away by some deliciously airy, dark chocolate espresso sponge-cupcakes filled with strawberry preserves and topped with pink strawberry cheesecake frosting and a strawberry heart!