Monday, July 30, 2012

Watermelon Cupcakes ~ Yellow & Chocolate Chip Cupcakes

Every year our friends have a fun summer party & we go every year. This year, their theme was "watermelon". I was so excited when she ok'd me to bring dessert & cupcakes. I had these in mind. But, life has a way of changing plans & we were unable to make the party. I am so sad for many reasons but will leave it at that. To perk up this post, LOOK at the cupcake picture above... Aren't they cute?!

We were there in spirit! 
<3 Lishie

Yellow & Chocolate Chip Cupcakes
  • 2 1/3 c + 1 TBSp flour, divided
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c butter, softened
  • 1 1/4 c sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2/3 c milk
  • 1 c semi-sweet MINI chocolate chips
Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder & salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time,&  milk, about half at a time, beating just until blended. Fold in 1 c mini chips combined with 1 TBSp flour.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about 2/3 full.
Frost with desired frosting.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. 
Cool completely, about 30 minutes. 
Makes 24 cupcakes 

Desired Frosting ;):

Vanilla Frosting

  • 1/2 c butter, softened
  • 4 c powdered sugar
  • 1/3 c milk
  • 1 tsp vanilla  
  • green food coloring
  • pink food coloring 
  • red decorating sugar
  • 1 c semi-sweet MINI chocolate chips
Combine the first 4 ingredients until smooth.
Take 1 c of the frosting & mix in green coloring.
Mix pink coloring in the leftover frosting.
Carefully frost only the middle of each cooled cupcake with pink, leaving the edging bare. Using a pastry bag, pipe the green around the edges to create the "rind". Sprinkle red sugar carefully onto the pink coloring in middle. Dot with the mini chips to create "pits".

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