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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3 Responses to “Easy M&M Treats”

  1. #
    1
    Claudia — December 12, 2007 at 4:12 pm

    Seriously how cute are these? They looks awesome!

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    2
    Jen — December 27, 2007 at 1:32 pm

    This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂

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    3
    Beth — December 24, 2019 at 10:42 am

    This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.

    So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.

    Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.

    For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.

    So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.

    Afterwards, I will promptly burn your recipe and enjoy it.

    I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.

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