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Watermelon Cupcakes

These cupcakes incorporate ripe watermelon into the batter, resulting in a lightly moist and subtly sweet crumb with a hint of fresh fruit aroma. They are baked until golden with a soft, fluffy interior and a slightly firm exterior, creating a visual contrast of pastel pink and green tones when decorated.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup fresh watermelon puree seeded and blended until smooth
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • green food coloring for decoration optional

Equipment

  • Mixing bowls
  • electric mixer
  • Cupcake/muffin tin
  • Cupcake liners
  • measuring cups and spoons
  • Zester or fine grater
  • Spatula

Method
 

  1. Measure and blend fresh watermelon to create approximately 1 cup of pureed watermelon. Set aside.
  2. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
  3. Cream together softened butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. The mixture should appear pale and creamy.
  4. Add eggs one at a time, beating well after each addition, until the batter is smooth. Mix in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to wet mixture in three additions, alternating with watermelon puree, starting and ending with dry ingredients. Mix until just combined. If desired, add a few drops of green food coloring for a pastel contrast.
  7. Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden. Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.