WATERMELON CUPCAKES
165 gm butter–room temperature
3/4 cup caster sugar
3 eggs
2 tsp vanilla
1 tsp red gel colour
1 and a 1/4 cups , sifted selfraising flour
1/2 cup sour cream
1/2 cup choc chips ( preferably mini ones).
Pre heat oven to 180 ºC. Place 18 cupcake liners in 2 x 12 cup muffin pans.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla and red gel colour and mix well. Now add flour and sour cream, alternating with each, a little at a time. Mix very well until all the mixture is well combined. Stir through choc chips. Fill pans 3/4 full and bake for 18 mins. Cool, then frost.
Buttercream frosting:
250 gms butter–room temperature
500 gms icing sugar–sieved
1 tsp vanilla
2 tsp milk
Green food coloring.
In a mixer, beat butter until almost white. Add icing sugar, a little at a time, adding vanilla and milk, as you go. Mix very well, on med/high speed, until soft and creamy. Add green food colouring to you desired colour. Place in piping bag and decorate as above.
Recipe/photo’s: Rochelle Kearns
