Watermelon Cupcakes

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!