If you love cupcakes then check out my other awesome cupcake, Muddy Delight Chocolate Cupcake Cone by clicking here.
I love watermelon; it's big, juicy, and bright red. Watermelon is just one of those fruits you eat and can only think of happy thoughts. So I has a lot of happy thoughts when I created this watermelon cupcake. Sunshine... Happy faces... Friends. I just love how pretty the cupcakes turned out. And they were delicious too.
Yes, I know watermelon and cupcake doesn't seem like a possible combination and I had my doubts too. But in the end, with one bite, I knew it was a winning combination.
Get your apron tied on because we are heading into the kitchen to bake up some yummy Watermelon Cupcakes using real watermelon.
For the Cake:
1 seedless Watermelon
White Cupcake Mix (plus 2 egg whites and 1/3 cup oil)
Red Gel Food Dye
2/3 cups Mini Chocolate Chips
1-4 drops Watermelon Flavor Oil
For the Frosting:
5-6 tbsp of reduced watermelon juice (step shown how later)
1 cup Shortening or Butter
2 tsp Vanilla
2 cup Powder Sugar
Green Gel Food Dye
2-5 drops Watermelon Flavor Oil
Tip: I recommend the gel food dye because it has less liquid and a little goes a long way in coloring the cupcake.
Tip: Watermelon has a very mild flavor which is hard to translate into a cupcake. I know this because the first batch of cupcakes I made, I couldn't tell that there was any watermelon in it at all. So I kicked up the flavor by using the watermelon flavor oil. It is very strong so we are talking only drops. In the batter you could use less. In the frosting I used more so that it had more watermelon flavor.
Tip: In the frosting I used shortening but I'm a butter gal. I just hate to waste food and I have a tub of shortening that needs to be used. You can use margarine too if you want.