Watermelon Cupcakes

Welcome to the Cooking Corner! Today we are joined by Janette Stenstrom of All Things Cake and today we are making Watermelon Cupcakes.

INGREDIENTS

For the Cupcakes:

1. 1 Box white cake mix, made according to package directions OR your favorite white cupcake recipe for 24 cupcakes
2. 1/2 teaspoon watermelon flavoring
3. Pink Food Coloring

For the "Cream Cheese" Buttercream Frosting:

1. 1 cup (2 sticks) unsalted butter, softened
2. 3 1/2 cups powdered cane sugar
3. 1 to 3 tablespoons heavy cream
4. 1/4 teaspoon Cream Cheese flavoring
5. dash of sea salt (optional)
6. Green food color
7. Mini chocolate chips

Cupcakes:

1. Prepare boxed cake mix or your scratch recipe according to directions, adding 1/2 teaspoon watermelon flavoring and several drops of pink food coloring to the batter (add coloring until desired hue is achieved).

2. Bake cupcakes as directed. Once cupcakes are cool, spread with the "cream cheese" buttercream frosting and sprinkle a few black sesame seeds on top to mimic watermelon seeds.

"Cream Cheese" Buttercream Frosting:

1. Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add flavoring and salt and beat an additional 1 minute.

Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using.

Makes about 3 cups of frosting. Iced cupcakes can be stored at cool room temperature for up to 3 days.