Watermelon cupcake recipe
Cupcakes – makes 10-12 cupcakes
- 6 tbsp butter, softened
- 2/3 cup sugar
- 3 egg whites
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- leaf green food coloring by wilton (or similar light green food coloring)
- 2 sticks of butter, unsalted at room temperature
- 1/2 cup vegetable shortening
- 3-4 cups powdered sugar
- 3/4 tsp of powdered watermelon koolaid mix
- small about of red food coloring, to give the buttercream a pinkish color
- mini chocolate chips
- Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
- In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
- Add in the sour cream and vanilla extract, mix by hand with spatula.
- In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
- Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
- Add in the green food coloring, mix to incorporate.
- Divide the batter among the cupcake liners, filling each 1/2 full.
- Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
- Allow the cupcakes to cool before adding the buttercream.
- In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
- Add in 2 cups of powdered sugar, mix by hand with a spatula.
- Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
- Add in the watermelon kool aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.
How to assemble
- 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 Jello Picture Tutorial
Here are the things you will need:
6 Tablespoons butter, divided in 2
6 cups mini marshmallows, divided in 2
8 cups Rice Krispies, divided in 2
Green & red food coloring
chocolate chips or raisins for “seeds”
1. Melt 3 tablespoons butter in a large saucepan over medium heat. Add 3 cups mini marshmallows & stir until melted. Remove from heat & stir in some green food coloring until its the color you want. she just poured a bit from the bottle. she didn’t measure but it was probably about 1/2 teaspoon. Stir in 4 cups Rice Krispies until completely coated.
2. Scoop green Krispies mixture into a well buttered 9 inch round cake pan. Butter your hands or a spoon and press it around the outer edge of the cake pan to form a ring. Set aside. Wash your large saucepan so you can reuse it for the red.
3. Repeat step 1 except add red food coloring.
4. Scoop red Krispies mixture into the center of the cake pan. Press to be level with the green outer ring.
5. After mixture completely cools place a few raisins or chocolate chips on top as seeds. Turn pan upside down to remove from pan. Slice into wedges & serve or put them on lollipop sticks & package for gifts.
Amazing Watermelon Cakepop Recipe
- 2 1/4 cups baked red cake
- 1/3 cup buttercream frosting
- white candy melts
- green candy melts
- ¾ cups mini chocolate chips
- green food colouring (for painting)
- Add cake to a large bowl.
- Break it up until it resembles fine crumbs.
- Add in the frosting and mini chocolate chips.
- Use your hands to mix everything together.
- Scoop out small balls of the cake mixture and roll them tightly.
- Place the balls on parchment paper on a tray.
- Repeat this process until all the cake mixture is used up.
- Melt the white chocolate in the microwave.
- Dip the tip of the cake pop sticks into the white chocolate and then insert them into the cake balls about half-way.
- Let the chocolate dry.
- Once dry, dip the entire cake pop into the white chocolate. Let the excess chocolate drip off. Swirl and tap gently if needed.
- Place all of the cake pops back on the parchment or wax paper to let them dry. You may put in the refrigerator to get the pops to dry quicker.
- While chilling, melt the green chocolate.
- Bring out the dry cake pops and dip them into the green chocolate.
- Once you’re done, place all the cake pops back in the fridge.
- Get a brush and the green food colouring and paint vertical lines on your pops.
- Let them dry.
- You now have watermelon cake pops!
I found this other picture tutorial however their link was not working 😦
But you could probably use as a referral
Watermelon Cookies by missblueberrymuffin.de
- 3/5 red ( 300 g )
- Slightly less than 1/5 white ( 110 g )
- Slightly more than 1/5 green ( 130 g )
Watermelon Whoopie Pies by craftcreatecook.com