Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, drink mix, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and watermelon puree, about half at a time, beating just until blended.
- Fold in 3/4 cup chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down sides of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
- Tint 1 cup frosting with green paste food color. Place green frosting in decorating bag fitted with star tip #19; set aside. Tint remaining frosting with red paste food color. Frost cooled cupcakes with red frosting to within 1/2 inch of edge. Pipe 1 row of green frosting around edge of each cupcake to look like watermelon rind. Decorate each with chocolate chips to look like seeds.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 34 g, TransFat 1 g
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