I love to grow watermelon. The plants are big and messy and they completely take over the entire garden but those big, juicy, home grown watermelon are totally worth it. Last year we grew a giant watermelon.
There is just nothing better on a hot summer afternoon than a giant slice of watermelon. But since the watermelon in my garden wont be ready to pick for another couple of months, I'm settling for the next best thing - watermelon cupcakes.
2 1/2 cups cake flour , plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (12 1/4 ounces)
10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly
1 cup buttermilk , room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks , room temperature
3 large egg whites , room temperature
red food coloring
1/2 cup mini chocolate chips
Separate egg yolks from egg whites.
Beat egg whites until stiff peaks form.
Combine flour, baking powder, baking soda, salt and sugar in bowl of electric mixer.
Combine butter, buttermilk, oil, vanilla and egg yolks in a separate bowl.
Add a few drops of red food coloring and stir to combine.
Fold in beaten egg whites.
Pour batter into cupcake tins and bake 22 minutes at 350.
Make a batch of buttercream and tint it green.