WATERMELON CUPCAKES

Watermelon Cupcakes image

Provided by Vicki Johnson

Time 52m

Number Of Ingredients 14

1 1/2 c all-purpose flour
1 c sugar
2 egg
1 stick unsalted butter
1/2 c sour cream
2 tsp baking powder
2/3 c watermelon juice
1/2 c watermelon pulp (well squeezed)
ICING
1 stick unsalted butter (softened)
1 pkg cream cheese (8 oz softened)
1 box Dominos confectioners' sugar
1/2 c watermelon pulp (well squeezed)
watermelon juice, to taste

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.

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