Watermelon cupcakes
Description
Homemade treats for tea. This recipe yields 2.5 dozen cupcakes. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare cupcakes. Preheat the oven to 175 degrees and line a muffin tin with paper liners. Sift flour, baking soda, baking powder, and salt together into a bowl.
- 2
Step 2
2. In a large bowl, use a mixer to beat the butter and sugar together. Add the eggs one at a time, beating well after each addition. Mix in the watermelon flavoring. Add about one-third of the flour mixture and beat at medium speed. Add half of the sour cream and beat again. Repeat this process with the remaining flour and sour cream. Add food coloring if desired. Spoon 2 tablespoons of batter into each paper liner and bake for 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let cool completely before frosting.
- 3
Step 3
3. To make the icing, in a large bowl beat the butter and about one-third of the powdered sugar together. Mix in the milk and beat thoroughly with another third of the powdered sugar. Stir in the lemon juice. Add the remaining powdered sugar and beat until smooth. Add watermelon flavoring. If the icing is too thin, add more powdered sugar. Add food coloring if desired.
- 4
Step 4
4. Decorate cupcakes with icing and sprinkles to create watermelon seeds.