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Watermelon Slice Cupcakes

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Watermelon Slice Cupcakes
  • Prep Time 1 hr 5 min
  • Total Time 2 hr 0 min
  • Servings 24
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Ingredients

Cupcakes

2 1/3
cups Gold Medal™ all-purpose flour
1
package (0.3 oz) cherry-flavored or other red unsweetened soft drink mix
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup pureed watermelon (about 1 1/2 cups watermelon pieces)
3/4
cup miniature semisweet chocolate chips

Frosting

1/2
cup butter or margarine, softened
1/4
cup shortening
1
teaspoon vanilla
1/8
teaspoon salt
4
cups powdered sugar
2
to 4 tablespoons milk or water
Green and red paste food color

Decoration

1/4
cup miniature semisweet chocolate chips

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In medium bowl, mix flour, drink mix, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and watermelon puree, about half at a time, beating just until blended.
  • 3 Fold in 3/4 cup chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 4 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 5 In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down sides of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  • 6 Tint 1 cup frosting with green paste food color. Place green frosting in decorating bag fitted with star tip #19; set aside. Tint remaining frosting with red paste food color. Frost cooled cupcakes with red frosting to within 1/2 inch of edge. Pipe 1 row of green frosting around edge of each cupcake to look like watermelon rind. Decorate each with chocolate chips to look like seeds.
Tips  

When mixing the green frosting, don’t completely mix in the green food color so that the frosting is still white in some parts. Then, when it’s piped onto the cupcakes, it will more accurately resemble the rind of a watermelon.

To make mini cupcakes, place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about 2/3 full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost as directed. Makes about 72 mini cupcakes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
9g
46%
,
Trans Fat
1g
)
Cholesterol
55mg
19%
Sodium
240mg
10%
Potassium
60mg
2%
Total Carbohydrate
45g
15%
(
Dietary Fiber
0g
0%
,
Sugars
34g
)
Protein
2g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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