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Watermelon Cupcakes

Total Time:
1 hr, 5 mins
Prep Time:
30 mins
Cook Time:
35 mins
Yield:
6 servings
Dish Size:
Muffin pan
print this recipe
June 5, 2015

Ingredients

  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • dash of salt
  • 1 container vanilla icing
  • red food coloring
  • green food coloring
  • miniature chocolate chips

Directions

  1. Preheat oven to 350 degrees. 
  2. Line your temp-tations® Texas Muffin Pan with large paper liners. If you can not find liners, spray the muffin pan with non-stick spray and place a small circle of parchment paper on the bottom. 
  3. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. 
  4. In a stand mixer, beat the butter and sugars together until creamy.
  5. Add egg and vanilla, and beat until fully combined. 
  6. Alternate adding the flour mixture and the milk in 1/2 cup amounts, making sure it is well combined. Make sure that you finish with the flour mixture. 
  7. Spoon the mixture into the prepared muffin tin, about 2/3 full. 
  8. Bake in preheat oven for 20-25 minutes until brown and a toothpick inserted into the cupcake comes out clean. Remove from the oven and let cool for 5 minutes. Remove from pan and cool completely. 
  9. To make the red icing, place 3/4 of the icing in a bowl and add a few drops of the red food coloring. Repeat until you get a nice red color. 
  10. To make the green icing, place the remaining icing in a bowl and add a few drops of the red food coloring. Repeat until you get a nice green color. 
  11. To assemble, spread the top of the cupcake with the red icing. 
  12. Place the green icing into a pastry bag with a small round tip. Pipe a ring around the red to look like the watermelon rind. 
  13. Sprinkle with some miniature chocolate chips to look like seeds.
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