Watermelon cupcakes

I saw these Watermelon cupcakes in my Google Reader and I thought they were so cute. Like the perfect summery treat. We were going to a cookout last weekend and I immediately thought of these cupcakes. I wanted to be able to pipe the frosting, so I opted not to flavor them with watermelon. I also didn’t think chocolate and watermelon really go together… So I guess mine are just watermelon look-alike cupcakes.

I made the same chocolate chip cupcakes that I made for the 4th of July, but this time I used mini chips and added some pink and red food coloring to the batter. For the frosting, I made my favorite buttercream. I actually made two shades of green that I wanted to swirl together. The swirling didn’t go as planned, so really all you can see is dark green frosting, not the lighter lime green frosting. Everyone enjoyed the summery (looking) cupcakes.
Chocolate Chip cupcakes – adapted from Vanilla cupcakes from Crazy Delicious – original recipe from Martha Stewart – makes 24
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup mini chocolate chips + 1 Tbsp flour (toss to coat chocolate chips)
Few drops pink and red food coloring

Mix the dry ingredients

Add butter

Whisk eggs, milk and vanilla

Add wet ingredients 1/3 at a time to the dry ingredients

Stir in food coloring and chocolate chips – be sure to coat the chips with flour so they don’t all sink to the bottom while baking

Bake for 17-22 minutes at 325 degrees or until a toothpick comes out clean

Vanilla and Buttercream

2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk – I used whole milk
1 teaspoon vanilla
Few drops green and yellow food coloring

Beat butter until creamy, scrape bowl

Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add food coloring until desired color is reached.

Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)

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11 Responses to “Red White and Blue No-Bake Frozen Cupcakes”

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    1
    CB — July 14, 2008 at 12:50 am

    Oh that looks so yummy for summer! I can’t wait to try it! Thanks for entering 🙂
    /Clara

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    2
    Nikki57 — July 14, 2008 at 1:36 am

    Those look absolutely delicious!!

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    3
    Joelen — July 14, 2008 at 2:27 am

    Looks fabulous with all the color! Thanks for sharing 🙂

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    4
    Janna — July 14, 2008 at 5:57 pm

    Was the consistency like ice cream? It sounds cool and summery. Plus you probably get super brownie points for submitting so early!

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    5
    Mara — July 14, 2008 at 6:23 pm

    YUM this is perfect for the sweltering summer months! i am all about frozen desserts right now!

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    6
    Jen — July 15, 2008 at 12:14 am

    The texture isn’t quite as creamy as ice cream… It’s more frozen than that(?) They are really good though!

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    7
    Ivy — July 15, 2008 at 2:55 am

    Oh wow! I like these. What a cool idea and they look so good for the hot days of summer. Where do you live? Can I come pick some up? 🙂

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    Martha — July 19, 2008 at 12:52 am

    Jen, these look yummy!

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    Nikki57 — August 25, 2008 at 9:48 pm

    CONGRATS … You are the Cupcake Hero!!

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    10
    KimboSue — July 1, 2009 at 6:28 pm

    I know this post is like a year old, but I followed a link from another page and found it. Question – do you have to keep them frozen until serving? We’re going to a pool party, so they might be outside for a while. Will they melt?

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    Jen — July 1, 2009 at 6:54 pm

    If I remember correctly, they will melt. They might be fine for a little while, but not all afternoon. Sorry I can’t be more help!

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