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Watermelon Cupcakes

Watermelon cupcakes are light and moist baked treats infused with fresh watermelon juice and puree, resulting in a vibrant pink color and juicy texture. The recipe involves blending watermelon into the batter, baking until golden, and achieving a tender crumb with a subtle fruity flavor. The final appearance is colorful, with a soft, fluffy crumb reminiscent of traditional cupcakes but with a refreshing watermelon twist.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup fresh watermelon chunks seeded or seedless, peeled if necessary
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup watermelon juice freshly blended and strained

Equipment

  • Mixing bowls
  • Blender
  • Cupcake tin and liners
  • Measuring Cups and Spoons
  • Electric mixer or whisk

Method
 

  1. Puree the watermelon chunks in a blender until smooth, then strain through a fine mesh to extract 1 cup of watermelon juice. Set aside.
    2 cups all-purpose flour
  2. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until evenly mixed.
  4. In a separate bowl, beat the eggs with sugar and vegetable oil using an electric mixer until the mixture is smooth and slightly paler in color, about 2-3 minutes.
    2 cups all-purpose flour
  5. Gradually add the watermelon juice to the wet mixture, mixing until fully incorporated. Then, fold in the dry ingredients just until no streaks remain, avoiding overmixing.
    2 cups all-purpose flour
  6. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.