Watermelon cupcakes? On a hot summer day, there is nothing like biting into a crisp, cold slice of juicey red melon. I love how refreshing and simple it is.
I must say, I am a fan of the heirloom variety - that has the seeds. It just seems sweeter to me than the genetically modified version that has no seeds. The bonus? You can have a seed spitting contest with your family and friends!
Watermelon is packed with water, up to 90% in fact, which helps to keep you hydrated in the hot summer heat.
These beautiful melons are native to Africa and Asia, but today they grow almost anywhere - like in California. They came to America with the African American slave trade - one of the very very very few good things that came out of that dark period of our history.
Jazz and BBQ were the only other things I can think of that were born out of that era also.
Watermelons are really juicy, so it is usually just cut into slices and eaten fresh. You can also make watermelon juice - which I will do for my recipe below!
The rind of the watermelon can be preserved to use as a natural dye because it has pigments that create shades of pink or red depending on how long you cook the fruit.
It has been juiced, dehydrated, and turned in to jellies. The rind has even been turned into pickles - wasting not a single bit of that fun fruit!
However, the watermelon season only lasts a few short months. We need to take advantage of it while we can! That is when I came up with the idea for these delicious watermelon cupcakes. It seemed like a great way to enjoy that refreshing flavor all year round.or at least the fun colors of it.
Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for the 4th of July. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature.
If you do not plan to frost or enjoy them within a couple of days then it's best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge - the constantly circulating air dries them out too much.
Here is the thing - with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Using store-bought frosting eliminates some of the challenges of buttercream or fondant, so they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.
There are many recipes for watermelon cupcakes out there, but this one is sure to be a hit with your friends and family! This recipe includes a step-by-step guide on how to make these delicious treats.
This starts with a boxed mix so it can be beyond easy to make with the kids. Duncan Hines has a nice strawberry-flavored mix and is often on sale for just a buck. You also use canned frosting - so by keeping the list of ingredients short, it is a fun, family project.
If you can't find a box of strawberry flavored cake mix for this recipe, then try using a vanilla (white) cake mix and 1 box of Strawberry Jello. Still follow the instructions on the box of the cake mix - but you will have your pink, strawberry cupcakes!
Prepare cake mix according to the recipe on the box and add ½ to 1 cup of mini chocolate chips to the batter. These will serve as the "seeds" of the inside of the watermelon.
Bake cupcakes according to the boxed mix instructions and then let them cool completely.
Add green food coloring to frosting until the desired color is reached.
Stir until well combined and place in a piping bag with a star tip.
Frost cooled cupcakes and sprinkle on additional mini chocolate chips for garnish and your Watermelon decorated cupcakes are complete!
Your Watermelon looking cupcakes are now ready to share - or just sit there by yourself and rip into them like a monkey on a cupcake.