Blogging Marathon #29
Theme: Cooking with Color
Today’s color is red, using red fleshed watermelons. When you think of summer, what’s one of the first things that come to mind? Summer is one of my favorite seasons only for the abundance of fruits available – watermelons, cherries, lychees and more are all of a sudden readily available, at affordable prices.
So when I logged onto Pinterest one day and these watermelon frosted cupcakes were at the top of the page, I thought what a great idea! The author of this recipe is actually not a great watermelon fan and so used food coloring to create the watermelon effect in the cake and only used the fruit in the icing. However, this watermelon fan went crazy with watermelon in the cake and in the frosting. If you like the fruit, enjoy these fruity cupcakes for a melony twist!
With no butter or milk, by using a Vegan egg substitute, these can easily be adapted for Vegans.
Yield: 20 muffins
2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 cup shortening
1 1/2 cups watermelon puree, strained to remove pulp
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon rosewater
1/4 teaspoon red food coloring (optional)
Heat oven to 350 F. Spray muffin cups or muffin pan with non stick spray.
Sift flour, baking powder and salt.
In a large bowl, beat shortening and sugar well. It will be crumbly.
Add eggs, one at a time, beating well after each addition. Add rosewater and mix.
Add half the watermelon puree and half the flour. Mix well.
Add the remaining watermelon puree and flour and mix well. The color will be peachy pink, so I added a little food coloring to get closer to watermelon color. Add food coloring, if using, and mix well.
Divide evenly among the muffin cups.
Bake for 25-30 minutes, until knife inserted comes out clean.
Although I made the frosting exactly as described, I did not like the texture of the frosting. It was very grainy eventhough I strained the watermelon puree and these were delicious and flavorful without it, so I left the muffins unfrosted.
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