Cook time : 20 min
Serves : 12
Ingredients :
Heart Cupcakes :
2 1/4 cups cake flour, sifted
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1/2 cups butter (1 stick)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cups Driscoll's Strawberries, crushed
Icing for Heart Cupcakes :
2 cups confectioners' sugar
1/4 cups low-fat spreadable margarine
1 teaspoon vanilla extract
2 tablespoons fat-free milk
Decorations for Heart Cupcakes :
2 packages (6 ounces each) Driscoll's Raspberries
Confectioners' sugar, for dusting
We recommend using a Wilton Dimensions Mini heart shaped pan to create the unique top for these berry cupcakes.
Directions :
Heart Cupcakes :
Preheat oven to 350°F. Sift together flour, baking powder and salt. Combine butter, sugar, eggs, and vanilla in a separate bowl. Beat for a total of 3 minutes, scrapping the sides of the bowl. Add flour mixture to butter mixture, alternating with crushed strawberries. Beat 2 minutes. Pour batter into 2 greased and floured Wilton Dimensions 6-heart pans and one 12-cup cupcake pan. Bake 30 minutes, or until cake tests done. Turn out onto wire cooling racks to cool.
Icing for Heart Cupcakes :
Combine sugar, margarine, vanilla and milk until smooth and creamy in a large bowl, using a hand-held mixer. When cakes are cool, assemble heart cupcakes with round cupcakes. Use a quarter size dollop of icing on round cupcake bottom to attach heart-shaped cupcake as the top. Sprinkle heavily with confectioner's sugar. Spear center with three 4-3/4-inch Paddle Bamboo Picks, paddle side up. Attach three raspberries. (Or any cocktail pick with a topper that will allow the raspberries to fit securely on top.) Safety Note: Please be sure to remove the bamboo picks before eating.
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