There are certain snacks that we may remember from our childhood and they likely hold a rather fun place in our memories. Watermelon is one of those snacks and perhaps we can remember running around eating watermelon in our bare feet, spitting the seeds out on a summer day. Then again, another dessert that we may remember fondly is a cupcake.
After you see this recipe, you realize you are going to be able to relive your childhood in multiple ways again. It is for a watermelon cupcake and although it isn’t really a fruit, it is a delicious treat that you can share with your family. When you make these for someone you love, they will disappear quickly. That is why you will want to make extra so you have some for later.
Ingredients:
For cupcakes:
1 box white cake mix, plus ingredients on the box
Light green food coloring
For the frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1-4 tablespoons milk
1 teaspoon watermelon Kool-Aid powder
Red food coloring
Directions:
For cupcakes:
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large mixing bowl, prepare your cake mix according to box directions. Add in some green food coloring until at the desired shade of green.
Divide the batter between the cupcake liners filling each cup halfway.
Bake according to box directions until a toothpick inserted in the middle comes out with crumbs.
Remove the cupcakes from the oven and then cool completely before piping on the frosting.
For the frosting:
In a mixing bowl beat the butter until creamy.
Gradually add the powdered sugar until well-combined and smooth.
Add in the watermelon Kool-Aid powder and a small amount of red food coloring until well-combined and frosting is a light pink color.
Start with 1 tablespoon milk, adding one more at a time, mixing in between, until your frosting is the desired consistency.
For decorating:
Once your cupcakes are fully cooled, place the frosting in a large piping bag.
Pipe your cupcakes and then add mini chocolate chips on top.