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
MINI WATERMELON CUPCAKES
Tasty Mini Watermelon Cupcakes that are the perfect bite-sized snack.
Provided by Totally The Bomb
Number Of Ingredients 17
Steps:
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, baking powder, and salt.
- In a large bowl, cream sugar, butter, and eggs.
- Next, add vanilla extract.
- On a low speed, alternate blending in dry mixture and milk.
- Drop in 6 drops of red food coloring to every 1 drop of yellow until watermelon pink color is achieved. You may need more red, depending on how dark you want to make it.
- Hand blend in chocolate chips. These will be your watermelon seeds.
- Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
- Beat butter with an electric mixer at medium-high speed until creamy.
- Gradually beat in sugar until smooth.
- Beat in watermelon flavoring and gradually add milk until desired consistency is reached.
- Separate about 2 tablespoons of frosting into a separate small bowl.
- In bigger bowl (with your original frosting), add green food coloring ONE DROP at a time until a light green watermelon rind color is achieved.
- Spoon the different colored green frostings into 2 icing bags. Snip the ends, then place into 1 large icing bag together. Pipe the frosting onto the cupcakes in a swirl.
Nutrition Facts : Calories 263 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 193 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
WATERMELON CUPS
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON GELATIN CUPS
Let these delightful watermelon wannabes add a bit of fun to your next picnic spread. Limes are halved and hollowed to hold pretty pink gelatin while mini chocolate chips serve as seeds in the cute cups.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until slightly thickened., Meanwhile, slice limes in half lengthwise. With a small scissors or sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell (discard pulp or save for another use)., Fold chocolate chips into gelatin; spoon into lime shells. Refrigerate for 2 hours or until completely set.
Nutrition Facts : Calories 75 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SKINNY MINI WATERMELON CAKES
Check out this easy recipe for super adorable mini watermelon cakes from Delish.com!
Categories Skinny Mini Watermelon Cakes low carb snack low carb dessert watermelon summer dessert summer snack low calorie low calorie snack easy snack easy dessert
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Using a chef's knife, slice a small portion of the watermelon rind off. Use the flat edge to stabilize the watermelon on a cutting board.
- Slice the watermelon in 2" thick slices.
- Using a 3" biscuit cutter, cut small rounds out of the slices of watermelon.
- Place a dollop of Cool Whip onto each round and sprinkle with nonpareils. Serve.
MILK CHOCOLATE MASCARPONE CUPS
This impressive chocolate dessert is easier to put together than it looks. A super-simple milk chocolate and mascarpone mousse is piped inside crisp homemade chocolate shells, then decorated with a gorgeously swirled shard of candy bark. It's a completely edible and totally indulgent chocolate treat!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners. Line a 9-by-13-inch baking sheet with parchment paper.
- Put 2 1/4 cups of the dark cocoa melting wafers and 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute. Stir until smooth; if any lumps remain, microwave again for 15 seconds and stir until smooth.
- Spoon a heaping tablespoon of the melted wafers into a paper liner and use a small pastry brush to brush the chocolate up the sides to the top of the paper. Make sure the paper is completely covered; if you can see paper through the coating it is too thin and needs to be spread more. Repeat with the remaining cupcake liners, reheating the melting wafers as necessary. Refrigerate until ready to assemble.
- Put the remaining 1 cup dark cocoa melting wafers and 2 teaspoons of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Put the white melting wafers and remaining 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Pour the melted dark cocoa melting wafers onto the prepared baking sheet and spread with a small offset spatula until it is about 1/8-inch thick. Dollop the white melting wafers on top and use the spatula to swirl the white into the dark, creating a wave-like pattern. Refrigerate until ready to assemble.
- To make the filling, put the milk chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 1/2 minutes total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth. Allow to sit at room temperature, stirring occasionally, until just warm.
- While the chocolate cools, remove the chocolate shells from the cupcake liners. Keep refrigerated until ready to assemble.
- Stir the mascarpone and the slightly warm chocolate together in a medium bowl until no streaks remain. Combine the cream and the espresso powder in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed just until the cream holds firm peaks, about 3 minutes. Stir about 1/3 of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream, folding just until combined.
- Fill a large piping bag fitted with a large round tip with the mascarpone mixture. Pipe the mixture into each chocolate shell so that the filling comes above the edge of the cup. Break the chocolate bark into shards and stick a shard into the filling in each cup. Refrigerate until ready to eat. Reserve the extra bark for another use.
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