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Watermelon Cupcakes with Watermelon Extract

Watermelon Cupcakes with Watermelon Extract

Dolce Flav

Servings

15

Prep Time

20 minutes

Cook Time

18 minutes

Category

Watermelon

These playful watermelon cupcakes start with a soft white cupcake batter scented with watermelon extract (super-strength flavoring oil). The cupcakes bake up in green liners for a “rind” effect, then get crowned with fluffy watermelon buttercream that’s also flavored with extract and tinted pink. A sprinkle of black sesame seeds (or mini chips) finishes the “seed” look—perfect for summer parties, BBQs, and picnics.

Ingredients

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    • 1½ cups all-purpose flour

    • 2 tsp baking powder

    • ½ tsp fine salt

    • ½ cup butter, room temp

    • 1 cup granulated sugar

    • ½ tsp super-concentrated watermelon flavoring oil

    • 3 large egg whites, room temp

    • ½ cup whole milk, room temp

    • ½ tsp neon green food color

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    • 1 cup butter, room temp

    • 4 cups confectioners’ sugar

    • ¼ cup whole milk (as needed)

    • ½ tsp super-concentrated watermelon flavoring oil

    • ½ tsp neon pink food color

    • ½ tsp super red food color

    • 2 Tbsp black sesame seeds (or mini chocolate chips)

    Directions

    1. Preheat and prep. Heat oven to 350°F (175°C) and line two muffin pans with 15 green cupcake liners.

    2. Whisk dry ingredients. In a bowl, whisk flour, baking powder, and salt until evenly combined.

    3. Cream and flavor. Beat butter and sugar until pale and fluffy; blend in watermelon extract (super-strength flavoring oil), then mix in egg whites until smooth.

    4. Finish batter and tint. Mix in half the dry mix, add milk, then the remaining dry mix. Tint the batter neon green for a rind-look.

    5. Portion and bake. Fill liners 2/3 full and bake 15–18 minutes until a toothpick tests clean; cupcakes will be flat-topped and spongy. Cool 5 minutes in pan, then cool completely on a rack.

    6. Make watermelon buttercream. Whip butter; slowly add confectioners’ sugar, thinning with milk to a piping consistency. Beat in watermelon extract, then tint pink/red.

    7. Pipe tall swirls. Use a large closed-star tip to pipe tall, soft-serve-style swirls on cooled cupcakes.

    8. Add “seeds” & serve. Sprinkle black sesame seeds (or mini chips) so they stick before buttercream sets. Store airtight up to 3 days (longer if refrigerated; bring to room temp before serving).