Best Picnic Watermelon Cupcakes Recipes

PICNIC WATERMELON CUPCAKES

Steps:

• 1. Mix all cupcake ingredients in bowl and beat for about 2min. Fill cupcake lined pans about 3/4 way full. Bake 350 for 15-18min. Cool.
• 2. Melt white chips and spread on cupcakes. Frosting-cream butter and sugar add puree and koolaid flavoring and beat til fluffy about three minutes. Frost cupcakes.
• 3. Sprinkle cupcakes with chocolate chips. Enjoy.

WATERMELON CUPCAKES

Steps:

• 1. Cut watermelon into cubes and run it through a food processor or blender. Separate pulp and juice with a fine sieve.
• 2. Cream softened butter and sugar. Then add egg and sour cream; mix.
• 3. Add dry ingredients.
• 4. Add juice and mix.
• 5. Gently stir in pulp with a spoon (can add more if you want more texture).
• 6. Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes. Cool on a wire rack.
• 7. For the icing, cream butter and cream cheese. Add confectioners' sugar and blend well.
• 8. Add pulp (add more or less as per personal preference). Make sure your pulp is squeezed out well or your icing consistency may be runny. (I put the pulp in a strainer and smashed it down with the back of a spoon.)
• 9. Blend well and adjust consistency to your liking with watermelon pulp or juice.
• 10. Put the icing into a piping bag with number 1 tip or however you want to ice them.

WATERMELON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.

WATERMELON CUPCAKES

Steps:

• Preheat the oven to 350º F. Line a muffin pan with muffin liners.
• In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Add in a small amount of Wilton's "leaf green" gel food coloring until you get your desired green color. Fill the muffin liners 1/2-3/4 full.
• Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
• In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
• Add in 2 cups of powdered sugar and the watermelon kool aid powder, beat together.
• Add in more powdered sugar as you see fit, up to 2 more cups,
• A small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer until it's smooth and combined.
• Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
• Add mini chocolate chips on top of the buttercream.

PICNIC CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full. , In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips. , Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean.