"Watermelon" Cupcakes

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. 

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These cupcakes are ALMOST too cute to eat.  Chocolate chip cupcakes in disguise is what they really are - but for today - we'll just call them watermelon cupcakes. 

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 wet ingredients to mixer and beat until just combined. 

Add a few drops of red food coloring and stir to combine.

Fold in beaten egg whites.

Fold in chocolate chips.

Pour batter into cupcake tins and bake 22 minutes at 350.

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Cool on wire racks.

Make a batch of buttercream and tint it green. 

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Pipe buttercream onto cupcakes and decorate with white chocolate watermelon.

Happy summer friends - watermelon cupcakes.  Enjoy!

Ciao!

Click here for a printable version of this recipe