Hey guys!! If you follow me on Facebook, Instagram or Snapchat, you’ve seen that I’m baaaack! I know I left you guys with a video last week, so I thought it might be fun to get back on my regular blogging schedule with yet another video for you! This one is my response to everyone who says that summer is ending soon… #1 I don’t want to hear it and #2 these cupcakes will make you want to throw a BBQ and enjoy those sweet summer nights 🙂
Here’s how you make them!
1 box classic white cake mix + box ingredients
2/3 cup mini chocolate chips
red, yellow, green food coloring
1/2 cup unsalted butter, softened
4 cups confectioners sugar
1 1/2 tsp vanilla extract
3-6 tbsp whipping cream
Preheat the oven and prepare the cake batter according to the box instructions. Add in about 15 drops of red coloring (or as much as you need to get a good watermelon-y color), as well as 5-7 drops of yellow food coloring. Gently fold in the chocolate chips and gently fold until they are evenly distributed.
Line a muffin tin with paper liners. Fill liners until about 2/3 full with batter. Bake accordingly to cake mix directions. Remove and set on a wire rack to let cool.
While cooling, make the frosting. With a standing or hand mixer, whip the butter and vanilla extract until light and fluffy. Gradually add in the powdered sugar as you continue to whip the mixture. Add the milk one tablespoon at a time until you get that frosting consistency. Add a generous amount of green dye (about 10 drops), as well as 4-5 drops of yellow dye to get that bright green color.
Transfer the frosting to a piping bag with a round tip and frost the cupcakes when they’ve completely cooled. Garnish with chocolate chip “seeds” and serve!