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Watermelon Cupcakes
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Description
Perfect for summer!
Ingredients
- FOR THE CUPCAKES:
- 1 box (18.25 Oz. Size) White Cake Mix
- 1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free)
- 3 whole Egg Whites
- ⅓ cups Canola Oil
- 1-¼ cup Water
- FOR THE TOPPING:
- 8 ounces, weight White Chocolate, Melted
- 3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk)
- ½ cups Butter, Softened
- 4 cups Powdered Sugar
- ½ teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor
- ¾ cups Mini Chocolate Chips
Preparation
For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350ºF 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.
To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but I liked having some fresh watermelon in the frosting!
In a mixer, beat butter with powdered sugar, Koolaid mix, and about 3 to 4 tablespoons watermelon puree (or 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!
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