Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 drop green gel food coloring
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar, sifted
  • 2 tbsp watermelon extract
  • 2 tbsp heavy cream
  • Pink gel food coloring
  • 0.25 cup mini chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin.
  2. Beat softened butter and sugar until the mixture is pale and fluffy.
  3. Mix in the egg and vanilla extract until fully emulsified.
  4. Alternately add the sifted flour mixture and milk, stirring until just combined.
  5. Fold in one drop of green gel coloring.
  6. Fill liners 2/3 full and bake for 18 minutes or until a toothpick comes out clean.
  7. Whip the butter for 3 minutes until nearly white.
  8. Gradually add powdered sugar one cup at a time on low speed.
  9. Stir in the watermelon extract and heavy cream.
  10. Add pink gel coloring until a vibrant shade is achieved.
  11. Pipe frosting onto cooled cupcakes and garnish with mini chocolate chips for seeds.