Watermelon Cupcakes With Watermelon Buttercream Frosting Recipe 475

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:

• For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 2/3 full and bake in a 350 degree oven for 15-18 minutes. Do not overbake. Allow to cool completely.
• When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
• In mixer, beat butter with powdered sugar, Koolaid mix and milk. Beat for about 3-5 minutes until fluffy and smooth. Using a decorator bag and tip (I used 6S), pipe frosting on each cupcake and immediately sprinkle with chocolate chips. ENJOY!

WATERMELON CUPCAKES WITH WATERMELON BUTTERCREAM FROSTING RECIPE - (4.7/5)

Steps:

• To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners. Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired. Place two tablespoons batter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow to cool completely before frosting. To make the frosting: In a large bowl, cream together the butter and about a third of the confectioners' sugar. Stir in the milk and mix thoroughly before beating in another third of the confectioners' sugar. Next stir in the lemon juice and the remaining sugar, beating until well mixed and light and fluffy. Add all of the watermelon flavoring. If the frosting is too soft, add more sugar, as needed. Add coloring as desired.