WATERMELON SLICE CUPCAKES

Watermelon Slice Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 18

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Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1 package (0.3 oz) cherry-flavored or other red unsweetened soft drink mix
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
2/3 cup pureed watermelon (about 1 1/2 cups watermelon pieces)
3/4 cup miniature semisweet chocolate chips
1/2 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk or water
Green and red paste food color
1/4 cup miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, drink mix, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about a third at a time, and watermelon puree, about half at a time, beating just until blended.
Fold in 3/4 cup chocolate chips. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down sides of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
Tint 1 cup frosting with green paste food color. Place green frosting in decorating bag fitted with star tip #19; set aside. Tint remaining frosting with red paste food color. Frost cooled cupcakes with red frosting to within 1/2 inch of edge. Pipe 1 row of green frosting around edge of each cupcake to look like watermelon rind. Decorate each with chocolate chips to look like seeds.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 34 g, TransFat 1 g