Just Outta the Oven! Watermelon Cookies on the Last Day of School!
Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Make Watermelon Cupcakes: In the bowl of a stand mixer (fitted with flex edge flat beater) or large mixing bowl, whisk together the cake mix and pudding mix until well combined. Add oil, water and vanilla extract. Blend just until combined.
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Instructions. In the bowl of a stand mixer, with the paddle or whisk attachment, beat the butter, powdered sugar, Kool Aid and a pinch of salt. Beat on low for a minute until the powdered sugar begins to combine with the butter. Turn speed up to medium high and continue to whisk for an additional 3 minutes.
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Preheat the oven to 325°F. Spray five 6 inch cake pans with baking spray and set aside. In a medium bowl, sift together the flours, salt, and baking powder. Whisk to combine, then set aside. In a measuring glass, combine the milk, watermelon drink mix, and gel food color. Whisk to combine, then set aside.
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Make the frosting: Set aside 2 tablespoons of frosting; this will be used for the white part of the watermelon. Place 1 ¼ cups of frosting in a bowl, and tint it with the red coloring. Start with a small amount, and add more as needed to match the color of the watermelon. Tint the remaining frosting green for the melon rind in a separate bowl.
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Cream Cheese Frosting. Whip the whipping cream in a bowl until it starts to thicken. Add the sugar gradually and whip to medium stiff peaks. In a separate bowl whip the cream cheese and vanilla until evenly mixed and soft. Add about a 1/4 cup of the whipped cream and beat in to the cream cheese mixture.
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Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes.
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How to Make Watermelon Cupcakes. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt.
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Instructions. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a large mixing bowl sift together flour, sugar, baking powder and salt. Make a well in the center and add butter, watermelon juice, strawberry extract, eggs, and red food color.
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Instructions. Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter. In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth.
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Step 1. Make the whipped cream icing. Add the heavy cream, sugar, and vanilla to a large mixing bowl and mix using a stand mixer or electric and mixer until stiff peaks form. Set aside. Step 2. Cut the watermelon into a cake shape. Remove the ends of the watermelon with a sharp knife.
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Add 1 teaspoon clear vanilla, ½ of a packet of watermelon gelatin powder and ¼ cup sanding sugar. Beat until well incorporated. Pin. Slowly mix the powdered sugar into the frosting, 1 cup at a time, while adding a splash of milk in between each cup. Mix for at least one minute between cups or until the frosting is creamy.
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In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. Once prepared if the icing is too hard, add more water one drop at a time.
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Cut off both ends of watermelon, about 2-3 inches thickness, and discard. Depending on the size of your watermelon, you might want to cut it in half crosswise. Place the first half upright on the cutting board. Then, using a sharp knife, cut the green skin and white rind away, exposing the red flesh of the watermelon.
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To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners. Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well.
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Decorate: Spread the melted white chocolate over the top of each cupcake. While the chocolate sets, beat the butter with the powdered sugar, Koolaid mix, and milk for 3-5 minutes, or until fluffy and smooth. Use a decorator bag and tip (I used 6S) to pipe frosting onto each cupcake. Sprinkle with chocolate chips.
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Supplies for Royal Icing Watermelons: For the slices, begin by outlining and flooding the slice with red and let it dry for about twenty minutes. Airbrush the bottom and right edge of the slice with AmeriColor Holiday Red. Pipe a line of white at the bottom and let it dry. Pipe a thick line of green to the bottom.
