Watermelon Cupcakes With Watermelon Buttercream Frosting Recipe 475 Food

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˚F. Add 24 cupcake liners to two 12 cup muffin pans. Set aside.
• Puree the watermelon cubes and measure out one cup of watermelon puree.
• Put the cake mix, watermelon puree, eggs, vegetable oil, and watermelon Kool-Aid (if using) in a large mixing bowl. Mix for 30 seconds on low and then beat for 2 minutes at medium speed.
• Divide batter between the 24 muffin cups.
• Bake at 350˚F for 19-23 minutes. Cool completely on a rack.
• Divide the buttercream into three bowls. Tint 1/3 of the buttercream pink, 1/3 green, and leave 1/3 white.
• Put a scoop of each color of buttercream in separate pastry bags and snip the corners. Place all three pastry bags into a pastry bag with a decorating tip. Pipe all three colors at once onto the cupcakes. Refill as needed.
• Sprinkle mini chocolate chips into the cupcakes for "seeds".

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.

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 PULL-APART CUPCAKE CAKE

Steps:

• Reserve about 3/4 cup white buttercream in a pastry bag fitted with a large plain round tip. Color about 1 1/2 cups buttercream deep green. Color about 3 cups buttercream deep pink, with a few drops of red added to make the color of ripe watermelon.
• Arrange 19 cupcakes in a triangle shape, starting with 1 at the top and ending with 6 at the bottom, sloping the bottom sides up to resemble the curved rind of a watermelon wedge.
• Use an ice cream scoop or large spoon to dollop about 1/4 cup green buttercream on each of the 6 cupcakes in the bottom row. Smooth with a small offset spatula, covering the tops and sides (but not the paper liners), to make a solid line of green for the rind.
• Wash and dry the ice cream scoop and offset spatula. Dollop about 1/4 cup pink buttercream on each of the remaining cupcakes and smooth the tops and sides with the offset spatula. Shape the frosting on the top cupcake into a point to resemble the tip of a watermelon wedge.
• Wash the offset spatula again. Pipe a curved line of white buttercream along where the pink and green buttercream meet. Smooth with the tip of the offset spatula to make the inner white part of the watermelon rind.
• Press jelly beans in a random pattern to make watermelon seeds.

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.