Name: Our Watermelon Cupcakes are full of fun and whimsy
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 250g peeled, deseeded, chopped watermelon (See Tip); 380g packet Green’s Vanilla Cupcakes mix; 125g unsalted butter, melted; 2 eggs; Pink food colouring; Mini dark choc chips, to decorate; FROSTING; 200g unsalted butter, chopped, at room temperature; 2 cups icing sugar mixture

Our Watermelon Cupcakes are full of fun and whimsy

These gorgeous treats are almost too pretty to eat! Almost ...

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Serves 12

Prep

30M

Cook

25M

Total

55M

TIP: Any leftover watermelon puree can used to make smoothies or serve over ice-cream. We used green paper cases available from cake decorating stores or Big W.

Ingredients

250g peeled, deseeded, chopped watermelon (See Tip)

380g packet Green’s Vanilla Cupcakes mix

125g unsalted butter, melted

2 eggs

Pink food colouring

Mini dark choc chips, to decorate

FROSTING

200g unsalted butter, chopped, at room temperature

2 cups icing sugar mixture

Method

Step 1

Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

Step 2

Blend watermelon in a blender until smooth. You will need ¾ cup puree.

Step 3

Place cake mix in the small bowl of an electric mixer, reserving icing sachet for frosting. Add butter, eggs and ½ cup of the puree. Beat until just combined. Beat on medium to high speed for a further 1 to 2 minutes until thick and smooth. Tint bright pink with colouring. Divide evenly among paper cases.

Step 4

Cook in a moderately slow oven (160°C) for about 20 to 25 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

Step 5

To make frosting, beat butter in the small bowl of an electric mixer until pale and creamy. In two batches, beat in combined reserved icing sachet and icing sugar with remaining ¼ cup puree until combined. Continue to beat until fluffy. Tint pink with colouring. Spoon into a large disposable piping bag fitted with a 7mm star nozzle.

Step 6

Pipe swirls of frosting on top of cakes. Sprinkle with mini dark choc chips.

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