Watermelon Cupcakes


Kool aid has just revolutionized my buttercream.

You can take any flavor of powdered kool aid and add it to buttercream and voila – buttercream that tastes like watermelon, mango, pink lemonade, kiwi-lime! The flavors seem endless!


Plus it’s such a fun way to jazz up cupcakes for a birthday party – no longer an easy decision between vanilla or chocolate frosting.. and sometimes that’s not even easy 



Watermelon Cupcakes

Ingredients;
Cupcakes makes 10-12 cupcakes
  • 6 tbsp butter, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • leaf green food coloring by wilton (or similar light green food coloring)

Buttercream;
  • 2 sticks of butter, unsalted at room temperature
  • 1/2 cup vegetable shortening
  • 3-4 cups powdered sugar
  • 3/4 tsp of powdered watermelon koolaid mix
  • small about of red food coloring, to give the buttercream a pinkish color
  • mini chocolate chips

Directions;
Cupcakes;
  • Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
  • In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
  • Add in the sour cream and vanilla extract, mix by hand with spatula.
  • In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
  • Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  • Add in the green food coloring, mix to incorporate.
  • Divide the batter among the cupcake liners, filling each 1/2 full.

Read The Full Recipe in The Source (Thank You For The Source): thefirstyearblog.com
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