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May 21

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Prettiest Watermelon Cupcakes

June_2013_watermelon_cupcakes_003aw

These pretty watermelon cupcakes are easy to make and fun for the kids to decorate. Make it feel like summer all year round with these skinny and yummy cupcakes.

Nutrition:  calories 181.1, fat 4 g, carbs 35.4 g, fiber .1 g, sugars 21.8 g, sodium 294.4 mg, protein 1.4, Weight Watcher PointsPlus® 5

Skinny Watermelon Cupcakes

Makes 16 cupcakes

Ingredients:

  • 1 box Betty Crocker Super Moist white cake mix
  • 10 ounces of plain seltzer
  • 3 extra large egg whites
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • Red and green food coloring drops or paste
  • 16 tsp from a tube of Betty Crocker Decorating Icing. Red and green

 

Directions:

  1. Preheat oven to 350 degrees. Line 16 muffin cups with paper or foil liners. Set aside until ready to fill.
  2. In a large mixing bowl, add the cake mix, seltzer, egg whites, baking powder and vanilla. Mix with a rubber spatula until all ingredients are well combined. Dig deep to make sure no dry mix is still on the bottom.
  3. Now with an electric mixer, beat on medium to high until smooth and fluffy. This takes about 2 minutes.
  4. Take half of the batter out and place in another mixing bowl. Add the red drops to one batch and green to the other. Gently mix with a spatula or wire whisk until combined and you achieve the color you want.
  5. Place in fridge for about 15 to 20 minutes.
  6. Take out of fridge, fold in about 1/4 cup of the mini chips into the red batter. Now, using an ice cream scoop, fill 16 cupcakes.
  7. Bake about 20 minutes until a toothpick or wooden skewer comes out clean or with dry crumbs. ( Turn the pan around after about 10 minutes for even baking)
  8.  Let cool on wire rack for about 20 minutes then invert and let cool completely on wire rack until ready to frost.
  9.  Squeeze out a teaspoon of each icing on the cupcakes and sprinkle some of the mini chips on top.

 

Enjoy these yummy cupcakes!

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