Your folders
Your folders
Export 5 ingredients for grocery delivery
For cupcakes Preheat oven to 350°F. Line 2 (12-count) muffin tins with paper liners. In a large mixing bowl, beat cake mix, 1 cup pureed fresh watermelon, vegetable oil and egg whites with an electric mixer. Beat in a drop or two of red food coloring. Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling. For frosting Beat butter with ¼ cup pureed watermelon and powdered sugar until blended. (Add more puree if the frosting is too thick or more sugar if it’s too thin.) Beat in a drop or two of red food coloring. Frost cooled cupcakes; store in the refrigerator.
Your folders
food.com
5.0
(491)
15 minutes
Your folders
parade.com
Your folders
howtomoonshine.co
3.0
(3)
Your folders
seriouseats.com
Your folders
pantryandlarder.com
10 minutes
Your folders
pantryandlarder.com
4.7
(7)
5 minutes
Your folders
cupcakeproject.com
5.0
(1)
3 minutes
Your folders
pantryandlarder.com
5 minutes
Your folders
pantryandlarder.com
10 minutes
Your folders
pantryandlarder.com
5 minutes
Your folders
pantryandlarder.com
5 minutes
Your folders
pantryandlarder.com
5.0
(1)
10 minutes
Your folders
gimmesomeoven.com
5.0
(4)
15 minutes
Your folders
casablancacooks.com
Your folders
thekitchn.com
Your folders
justonecookbook.com
4.1
(14)
10 minutes
Your folders
downshiftology.com
Your folders
pantryandlarder.com
10 minutes
Your folders
pantryandlarder.com
3 minutes