Ingredients
250g peeled, deseeded, chopped watermelon (See Tip)
380g packet Green’s Vanilla Cupcakes mix
125g unsalted butter, melted
2 eggs
Pink food colouring
Mini dark choc chips, to decorate
FROSTING
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
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Blend watermelon in a blender until smooth. You will need ¾ cup puree.
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Place cake mix in the small bowl of an electric mixer, reserving icing sachet for frosting. Add butter, eggs and ½ cup of the puree. Beat until just combined. Beat on medium to high speed for a further 1 to 2 minutes until thick and smooth. Tint bright pink with colouring. Divide evenly among paper cases.
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Cook in a moderately slow oven (160C) for about 20 to 25 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter in the small bowl of an electric mixer until pale and creamy. In two batches, beat in combined reserved icing sachet and icing sugar with remaining ¼ cup puree until combined. Continue to beat until fluffy. Tint pink with colouring. Spoon into a large disposable piping bag fitted with a 7mm star nozzle.
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Pipe swirls of frosting on top of cakes. Sprinkle with mini dark choc chips.
