Picnic Watermelon Cupcakes Recipes

WATERMELON CUPCAKES

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.

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.

PICNIC CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full. , In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips. , Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean.

WATERMELON CUPCAKES ARE THE SWEETEST WAY TO ENJOY SUMMER

Steps:

• For cupcakes Preheat oven to 350°F. Line 2 (12-count) muffin tins with paper liners. In a large mixing bowl, beat cake mix, 1 cup pureed fresh watermelon, vegetable oil and egg whites with an electric mixer. Beat in a drop or two of red food coloring. Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling. For frosting Beat butter with ¼ cup pureed watermelon and powdered sugar until blended. (Add more puree if the frosting is too thick or more sugar if it's too thin.) Beat in a drop or two of red food coloring. Frost cooled cupcakes; store in the refrigerator.