May 31, 2016

Watermelon Cupcakes

I first spied watermelon cupcakes on Pinterest ages ago (like years, seriously), but never had the opportunity to make them.  

Fast forward to today.  It’s the end of the school year and Dude’s class is having an end of the year celebration – with cupcakes!  We needed a lot (for kids and parents) and I knew I finally, finally had the chance to make these super cute cupcakes!

The only thing that didn’t go as planned was the flavor.  I wanted to flavor the cupcakes with watermelon Jell-o, but there was none to be found, so I used strawberry instead (and everyone loves strawberry cupcakes, so it all worked out).

I also decided to add contrasting stripes to the frosting to look like an actual watermelon shell (here’s a link to someone who took nice photos of the process) and topped them with some watermelon candies I found at Target!

The cupcakes were a hit with kids and adults alike (the kids were especially excited about the chocolate chip “seeds” in the cupcakes!)

These are perfect for any summertime party or picnic!

Recipe Notes:
-I was unable to find watermelon Jell-o, so I used strawberry instead.
-To make fewer cupcakes, omit the vanilla pudding, keep the Jell-o, and use half of everything else.

Watermelon Cupcakes

2 (15 oz) boxes white cake mix
1 (3.4 oz) vanilla instant pudding (4 serving size)
1 (3.4 oz) watermelon or strawberry Jell-o
8 eggs
16 oz sour cream
1 ½ cups canola oil
1 cup water
Red food coloring, optional
1 cup mini chocolate chips

Double batch Basic Buttercream Frosting, tinted green
Dark green food coloring, optional
Sour Watermelon gummies, optional

Preheat the oven to 350 degrees F and line muffin tins with paper liners.

Place the cake mix, Jell-o, pudding mix, eggs, oil, water, and sour cream in the bowl of a stand mixer.  Mix on medium speed until smooth.  If desired, add red food coloring and mix until combined.  Stir in the chocolate chips.

Divide the batter evenly between the liners and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

To frost, fit a decorating bag with a large round icing tip (I used an Ateco #808, but anything similar will do).  If desired, use a small paint brush to brush stripes of dark green food coloring along the bag in 3 places.  Load with green buttercream and pipe onto cupcakes.  Garnish with watermelon gummies, if desired.

Makes 48 cupcakes

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...