CHOCOLATE CHIP WATERMELON CUPCAKES
Servings: 24 mini cupcakes Time: prep: 15 minutes, bake: 13-15 minutes Difficulty: easy
Equipment
- silicone mini cupcake pan
Ingredients
- 6 Tablespoons unsalted butter softened
- 2/3 cup sugar
- 3 egg whites
- 1/2 cup sour cream
- 1 tsp vanilla or almond extract
- 1 cup plus 2 Tablespoons all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- pink and green food coloring
- homemade or canned buttercream icing
- green sprinkles optional
- additional cupcake papers for garnishing
Buttercream Icing
- 8 Tbsp unsalted butter
- 3 3/4 cups confectioner's sugar
- 1 tsp vanilla
- 4 Tbsp milk or cream
Instructions
- Preheat oven to 350. Grease or line mini cupcake pans.
- Prepare batter by mixing the butter into sugar, beating until fluffy. Add egg whites and beat again. Fold in extract and sour cream with a spatula.
- Mix flour with salt and baking powder in a separate bowl. Add 1/2 of flour to wet ingredients by gently sifting over batter with a spoon. Mix to combine and repeat, scraping down sides and bottom of the bowl.
- Add pink food coloring to batter, stir to an even color and stir in mini chips.
- Scoop into prepared pan. Bake for 12-15 minutes, and remove from oven when just done. Cool cakes completely on wire rack before icing
Buttercream Icing
- Beat Butter with sugar and extract
- Add milk or cream 1 Tbsp at at time, and beat until desired consistency is attained
Notes
A silicone mini muffin pan is recommended for easy release of baked cupcakes but you can use any mini muffin pan you have and grease well or use liners