25 BEST WATERMELON DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watermelon treat in 30 minutes or less!
Nutrition Facts :
WATERMELON CUPCAKES
These sweet and festive Watermelon Cupcakes are a summer time delight! They're easy to make and swirled with pretty-in-pink frosting.
Provided by Aimee
Categories Cupcake
Time 1h18m
Number Of Ingredients 11
Steps:
- For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 2/3 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.
- In mixer, beat butter with powdered sugar, Koolaid mix and 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!
Nutrition Facts : Calories 300 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON CUPCAKES
These watermelon cupcakes will be perfect for any summer event. They're tender and sweet with a hint of watermelon flavor. The frosting is rich, creamy, sweet, and delicious on top of the cupcakes. Watermelon and cupcakes are the usual picnic fare. Combine the two and you have a really great fresh taste. We loved these cupcakes...
Provided by Vicki Johnson
Categories Fruit Desserts
Time 52m
Number Of Ingredients 14
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 SLICE COOKIES
Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! -Sue Ann Benham, Valparaiso, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON CAKE
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.
- Bake and cool as directed on box for 8- or 9-inch rounds.
- In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 32 g, TransFat 1 1/2 g
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