These cupcakes are very kitschy (but cute!) and are a real favourite with young children. They’re also very simple to make and are perfect for a child to take to school and share with their classmates on their birthday.
*Note: the shade of green of the frosting was actually much deeper than it appears in these photos*
Ingredients (makes approx. 24 cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
1 tblspn vanilla extract
1 cup milk
1 cup mini dark chocolate chips
Pink food colouring
100g butter, softened
¼ cup milk
½ tblspn vanilla extract
4 cups icing sugar
Green food colouring
**Optional – extract from melted watermelon flavoured Jelly Belly jelly beans (or equivalent)
Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with green patty pans.
Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.
Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture). Add in the food colouring and gently stir through the chocolate chips.
Spoon mixture into the patty pans (filling each about 3/4 full).
Bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.
To make the frosting, cream the butter for 1-2 mins. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add a few drops of green food colouring (& watermelon flavouring if desired) and beat until combined.
Spread each cupcake with a generous layer of frosting. Enjoy!
Adapted from the Crabapple Cupcake Baker’s Vanilla Cupcakes & Vanilla Buttercream recipes. Watermelon cake inspiration from Pinterest!