If you're looking for a perfect summer desert, look no further than these watermelon cupcakes. They're tangy, creamy, delicious, and nothing short of darling.
They're great for picnics, barbecues, or any other warm-weather occasion where you want to impress without going to too much work. From Shugary Sweets, the recipe contains real watermelon, which sounds a little strange (and is optional), but tastes delicious when combined with the creamy frosting.
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For the Cupcake:
For the Topping:
For the cake, add cake mix, Jell-o, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 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
To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but I liked having some fresh watermelon in the frosting!
In mixer, beat butter with powdered sugar, Koolaid mix and watermelon puree (or 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!
Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes and Sweet Treats are pure eye candy. Yum!
Image via Shugary Sweets