When I was in Minneapolis a few weeks ago, the van that drove was a solid few hours behind those of us who flew. Unfortunately, the traveler who had booked our hotel rooms was in the van and we were stuck in the hotel lobby for several hours…just hanging out. We’re talking Holiday Inn Express, no where with a bar or an actual place to sit and wait.
We sprawled out on the few pieces of furniture they did have while watching the Boston Bomber coverage on CNN. To break up the sadness of watching, I vividly recall our random conversation on fruit flavored candy.
We compared which gummy bear flavor we enjoyed best (red!), then Starbursts (pink!), then Skittles (depended on whether it was Tropical or original…), and then Jolly Ranchers (watermelon…I love watermelon everything!). It’s funny how everyone has different preferences and as it ends up, no 2 of us liked the same flavors best of the various candies. I guess we should buy a variety and divvy them up accordingly!
When the cupcake theme was decided for my dear friend Krystal’s baby shower, I was so excited! Not only because their name for the baby while he was “baking” was “cupcake” (too cute!), but also because baked goods, especially those with what is supposed to be beautiful decoration, are outside my scope. I love a great reason for sweets! Despite the less-than-impressive frosting job, they tasted faaabulous!
Krystal (who blogs over at Mrs. Regueiro’s Plate) and her husband, Eric, are welcoming a baby boy into the world any day now. Their beautiful daughter just turned 1 and my gosh, she may just be the happiest baby on earth judging by Facebook updates you can’t help but smile at. Their family is contagious with their smiles! I wish them all the best and many blessings as they bring their second bundle of joy into this world!
For an amazing mom, friend, and foodie…Krystal, these are for you!
Watermelon Cupcakes slightly adapted from Bird on a Cake
1 box white cake mix
1 (3 oz.) box of watermelon Jell-O powder (reserve 2 teaspoons for frosting)
1/2 cup watermelon puree
1/2 cup water
1/2 cup canola oil
red food coloring
6 oz reduced fat cream cheese, softened
6 Tbsp unsalted butter, softened
3 cups confectioners’ sugar
1 1/2 tsp watermelon puree
2 tsp reserved watermelon Jell-O powder
green food coloring
Preheat oven to 350 degrees. Line a cup cake tin with 18 liners.
In a large bowl, combine cake mix and Jell-O. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add watermelon puree and beat until blended. Add red food coloring a little at a time, until you reach desired color.
Fill cupcake liners two-thirds full and bake 20-22 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
Meanwhile, beat cream cheese and butter together in the bowl or a stand mixer. add sugar, watermelon puree, and reserved Jell-O powder. Mix until smooth, about 2-3 minutes. Add food coloring enough to achieve desired shade of green.
Frost each cupcake with about 1 1/2 to 2 tablespoons of frosting.
Yield: 18 frosted cupcakes
Nutrition Information (per cupcake): 320 calories; 14.9 g. fat; 58 mg. cholesterol; 235 mg. sodium; 44.8 g. carbohydrate; 0.6 g. fiber; 3.05 g. protein; 36.1 g. sugar
Result: Heavenly! Perfect for kids, but my co-workers fought over these when I brought them in. Mr. Prevention begged that I not take them all to work…he was a huge fan! Hope your frosting skills are better than mine! 😀