Watermelon Cupcakes

August 26, 2014
Story By: Mandy Kellogg Rye
Filed Under > Food

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Watermelon Cupcake, Waiting On Martha Watermelon Cupcakes, Waiting On Martha

So it appears that its here.  The end of summer has arrived.  But my friends we have one last hurrah, Labor Day weekend.  And this Labor Day weekend I’ll be bringing these Watermelon Cupcakes to the party.  Made with Watermelon JELL-O, a dash of fresh strawberry juice, mini chocolate chips, and buttercream frosting I promise these are the sweetest way to end what I hope has been a very sweet summer.  truly, MKR   

*Mini Cake Pedestal, WOM  ||  Wilton Supplies; Decorating Bags, Chocolate Sprinkles, Food Coloring & Polka Dot Baking Cups

Watermelon Cupcakes
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1 package Watermelon flavored JELL-O
  5. 1/2 cup (1 stick) unsalted butter, room temperature
  6. 1 1/4 cup sugar
  7. 2 large eggs
  8. 3/4 cup buttermilk
  9. 4 tablespoons fresh strawberry juice (or Wilton red food coloring)
  10. 3/4 cup mini semi-sweet chocolate chips (if you don't have mini chop up regular size)
  11. Wilton Sprinkles (optional)
  12. For the frosting...
  13. 1/2 cup solid vegetable shortening
  14. 1/2 cup (1 stick) butter or margarine softened
  15. 1 teaspoon clear vanilla extract
  16. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  17. 2 tablespoons milk
  18. 6-8 drops of Wilton green food coloring
  19. **If you don't want to make homemade frosting Wilton Brands makes fantastic ready frosting
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours and Watermelon JELL-O in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add strawberry juice to get a pink color, if it's not pink enough add red food coloring
  8. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  9. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  10. Cool 10 minutes. Remove from pan; let cool and frost!
  11. Garnish with sprinkles if so desired.
  12. For the frosting...
  13. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  14. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  15. Gradually add milk; beat at medium speed until light and fluffy.
  16. Add food dye, mix thoroughly.
Welcome by Waiting on Martha https://waitingonmartha.com/

*All images original to Waiting On Martha  ||  This post is sponsored by Wilton, a brand I love and adore.  Recipe and opinions are 100% my own.

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