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
Method
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Blend watermelon in a blender until smooth. You will need ¾ cup puree.
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.
Cook in a moderately slow oven (160C) 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.
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.
Pipe swirls of frosting on top of cakes. Sprinkle with mini dark choc chips.
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