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Sweetheart Strawberry Cupcakes Recipe


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     Sweetheart Strawberry Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12

1 cup coarsely chopped strawberries, divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
1/3 cup buttermilk
Tangy Strawberry Buttercream Frosting
6 small strawberries, halved

1) Preheat oven to 350 F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups. 2) Place 3/4 cup chopped strwberries in food processor; process until smooth. Reserve 2 tablespoons for frosting.
2) Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Beat granulated sugar and butter in large bowl at medium speed until creamy. Add 1/2 cup strawberry puree until blended. Add eggs and vanilla; beat until well blended. Add flour mix; beat at low speed while adding buttermilk just until comibined. Stir in remaining 1/4 cup chopped strawberries. Spoon evenly into prepared muffin cups.
3) Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
5) Prepare Tangy Strawberry Buttercream. Frost cupcakes. Cut strawberry halves to resemble hearts; top eacj cupcake with strawberry heart.

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