Watermelon Cupcakes

Name: Watermelon Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Oz. Size) White Cake Mix; 1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free); 3 whole Egg Whites; 1/3 cups Canola Oil; 1-1/4 cup Water; FOR THE TOPPING:; 8 ounces, weight White Chocolate, Melted; 3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk); 1/2 cups Butter, Softened; 4 cups Powdered Sugar; 1/2 teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor; 3/4 cups Mini Chocolate Chips

13 ingredients

4 steps

Ingredients

FOR THE CUPCAKES:
1 box (18.25 Oz. Size) White Cake Mix
1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free)
3 whole Egg Whites
1/3 cups Canola Oil
1-1/4 cup Water
FOR THE TOPPING:
8 ounces, weight White Chocolate, Melted
3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk)
1/2 cups Butter, Softened
4 cups Powdered Sugar
1/2 teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor
3/4 cups Mini Chocolate Chips

Directions

1

For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350°F oven for 15-18 minutes. Do not overbake. Allow to cool completely.
2

When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
3

To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but I liked having some fresh watermelon in the frosting!
4

In a mixer, beat butter with powdered sugar, Koolaid mix, and about 3 to 4 tablespoons watermelon puree (or milk). Beat for about 3-5 minutes until fluffy and smooth. Using a decorator bag and tip (I used 6S), pipe frosting on each cupcake and immediately sprinkle with chocolate chips. Enjoy!