WATERMELON CUPCAKES
Make these fun summer watermelon cupcakes! Bright green cupcakes with buttercream frosting that tastes like watermelon! Add mini chocolate chips for the watermelon seeds!
Provided by Beth
Categories Dessert
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Add in a small amount of Wilton's "leaf green" gel food coloring until you get your desired green color. Fill the muffin liners 1/2-3/4 full.
- Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
- In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
- Add in 2 cups of powdered sugar and the watermelon kool aid powder, beat together.
- Add in more powdered sugar as you see fit, up to 2 more cups,
- A small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer until it's smooth and combined.
- Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
- Add mini chocolate chips on top of the buttercream.
Nutrition Facts : Calories 509 kcal, Carbohydrate 51 g, Protein 2 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 89 mg, Sodium 122 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 10 g, ServingSize 1 serving
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON CUPCAKES
These watermelon cupcakes will be perfect for any summer event. They're tender and sweet with a hint of watermelon flavor. The frosting is rich, creamy, sweet, and delicious on top of the cupcakes. Watermelon and cupcakes are the usual picnic fare. Combine the two and you have a really great fresh taste. We loved these cupcakes...
Provided by Vicki Johnson
Categories Fruit Desserts
Time 52m
Number Of Ingredients 14
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.
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