Watermelon Cupcakes

Watermelon Cupcakes! Bright green cupcakes with buttercream that tastes like watermelon! Add mini chocolate chips for the watermelon seeds!

INGREDIENTS

•  6 tbsp butter, softened
•  2/3 cup sugar
•  3 egg whites
•  1/2 cup sour cream
•  1 tsp vanilla extract

Watermelon Cupcakes

•  1 cup + 2 tbsp all purpose flour
•  1 & 1/2 tsp baking powder
•  1/4 tsp salt
•  leaf green food coloring by wilton (or similar light green food coloring)

BUTTERCREAM

•  2 sticks of butter, unsalted at room temperature
•  1/2 cup vegetable shortening (can substitute butter)
•  3-4 cups powdered sugar
•  1/2 tsp of powdered watermelon koolaid mix
•  small about of red food coloring, to give the buttercream a pinkish color
•  mini chocolate chips

INTRUCTIONS

CUPCAKES

1. Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
2. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
3. Add in the sour cream and vanilla extract, mix by hand with spatula.
4. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
5. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
6. Add in the green food coloring, mix to incorporate.
7. Divide the batter among the cupcake liners, filling each 1/2 full.
8. Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
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Source Blog HERE

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