Watermelon cupcakes

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Serve up these too-cute kid-friendly cupcakes whenever you’re feeling a sweet treat!


125g butter, softened
3/4 cup caster sugar
2 tsp vanilla extract
3 eggs
1 1/2 cups self-raising flour
1/3 cup milk
Green food colouring
1/4 cup dark choc bits

pink buttercream

250g butter, softened
3 cups icing sugar mixture
1/4 cup milk
Pink food colouring


Preheat oven to 180C/160C fan-forced. Line 18 holes of 2 x 12-hole (1/3-cup-capacity) muffin pans with green paper cases.
Using an electric mixer, beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, one at a time, beating well between additions. Add flour and milk. Using a wooden spoon, stir until just combined. Tint mixture green with food colouring.
Divide mixture among cases. Bake for 15 to 20 minutes or until firm to touch. Transfer to a wire rack to cool completely.
To make the pink buttercream, using an electric mixer, beat butter for 8 to 10 minutes or until pale. Gradually add icing sugar mixture and milk, beating until well combined. Tint pink with food colouring.
Spoon icing into a large piping bag fitted with a 1.5cm fluted nozzle. Pipe icing onto cupcakes. Decorate with choc bits. Serve.

Credits: Best Recipes