Watermelon Cupcakes

Watermelon Cupcakes

Recipe By: MADE. BY LIA

Makes 24 cupcakes

2 sticks unsalted butter, softened
1 1/2 cup sugar
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4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
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1 1/4 cup milk, room temperature
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3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
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4 drops pink gel food coloring
2 drops orange food coloring
2 drops red food coloring
1/4 cup black jimmie sprinkles

 

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder & salt.  

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in the sprinkles and food coloring & mix until all ingredients are combined and batter is smooth.

Prepare your cupcake pan with green cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.

 

Buttercream Frosting

2 sticks unsalted butter, room temperature
1 & 1/2- 2 cups powdered sugar
1 tsp vanilla
2 tsp almond extract
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4 drops pink food coloring
2 drops orange food coloring
2 drops red food coloring
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1 Tbsp heavy whipping cream
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mini chocoloate chips or black jimmie sprinkles for garnish

 

Directions:

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Add in the food coloring, mix to combine. Lastly, add in the heavy cream & mix until incorporated.

Using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with mini chocolate chips or black jimmies & enjoy! Perfect for summer BBQs or just because!