Heart Cupcakes
  • 2 1/4 Cups cake flour, sifted
  • 2 1/2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 1/2 Cup butter (1 stick)
  • 1 1/2 Cups sugar
  • 1 Tsp. vanilla extract
  • 3/4 Cup Driscoll's Strawberries, crushed
  • 2 large eggs
Icing for Heart Cupcakes
  • 2 Cups confectioners' sugar
  • 1/4 Cup low-fat spreadable margarine
  • 1 Tsp. vanilla extract
  • 2 Tablespoons fat-free milk
Decorations for Heart Cupcakes
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • Confectioners' sugar, for dusting
Heart Cupcakes
  1. 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
  1. 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 Driscoll's raspberries. (Or any cocktail pick with a topper that will allow the Driscoll's raspberries to fit securely on top.) Safety Note: Please be sure to remove the bamboo picks before eating.
Assembly for Heart Cupcakes
  1. Slice a slight angle to the bottom of the heart-shaped cupcake.
Calories 389
Total Fat 10.80 g
Saturated Fat 5.46 g
Cholesterol 51.39 mg
Sodium 190 mg
Total Carbohydrates 70.35 g
Dietary Fiber 2.57 g
Protein 3.76 g