Watermelon Cupcakes Are The Sweetest Way To Enjoy Summer Recipes

WATERMELON CUPCAKES

Steps:

• 1. Cut watermelon into cubes and run it through a food processor or blender. Separate pulp and juice with a fine sieve.
• 2. Cream softened butter and sugar. Then add egg and sour cream; mix.
• 3. Add dry ingredients.
• 4. Add juice and mix.
• 5. Gently stir in pulp with a spoon (can add more if you want more texture).
• 6. Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes. Cool on a wire rack.
• 7. For the icing, cream butter and cream cheese. Add confectioners' sugar and blend well.
• 8. Add pulp (add more or less as per personal preference). Make sure your pulp is squeezed out well or your icing consistency may be runny. (I put the pulp in a strainer and smashed it down with the back of a spoon.)
• 9. Blend well and adjust consistency to your liking with watermelon pulp or juice.
• 10. Put the icing into a piping bag with number 1 tip or however you want to ice them.

WATERMELON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.