Watermelon Cupcakes

• FOR THE CUPCAKES:
• 1 box (18.25 Oz. Size) White Cake Mix
• 1 box (3 Oz. Size) Lime Jello Gelatin Mix (not Sugar Free)
• 3 whole Egg Whites
• 1/3 cups Canola Oil
• 1-1/4 cup Water
• FOR THE TOPPING:
• 8 ounces, weight White Chocolate, Melted
• 3 Tablespoons Watermelon Puree, From 1/2 Cup Fresh Watermelon (or Milk)
• 1/2 cups Butter, Softened
• 4 cups Powdered Sugar
• 1/2 teaspoons Koolaid Powdered Drink Mix, Watermelon-cherry Twist Flavor
• 3/4 cups Mini Chocolate Chips

1. For the cake, add cake mix, jello, egg whites, oil and water in a mixing bowl. Beat 2 minutes until blended. Fill cupcake liners 1/2 full and bake in a 350u0b0F oven for 15-18 minutes. Do not overbake. Allow to cool completely.
2. When cooled, spread melted white chocolate over top of each cupcake. While that sets, begin your frosting.
3. To make watermelon puree, blend about 1/2 cup of fresh watermelon in a blender until smooth. If you want to substitute milk, that will work too, but I liked having some fresh watermelon in the frosting!
4. In a mixer, beat butter with powdered sugar, Koolaid mix, and about 3 to 4 tablespoons watermelon puree (or milk). Beat for about 3-5 minutes until fluffy and smooth. Using a decorator bag and tip (I used 6S), pipe frosting on each cupcake and immediately sprinkle with chocolate chips. Enjoy!

white cake mix, mix, egg whites, canola oil, water, weight white chocolate, watermelon puree, butter, powdered sugar, mix, chocolate chips

Taken from tastykitchen.com/recipes/desserts/watermelon-cupcakes/ (may not work)