Manageability – Basic, cute, yum.
Cupcakes are one of those things that can look really cute, but are actually pretty easy to do. That’s why I loved Today’s Work at Home Mom’s Watermelon Cupcakes. These things are adorable, tasty, fun to make, and pretty dang easy. Win/win/win.
For taste, they are fluffy, soft, and sweet. I brought them to a family picnic, and they were gone in a hurry. Little kids couldn’t get enough of them. Plus, the kids all went home with other people, so it worked out for me. As for the recipe, it says to use “rose” color, which means you’re using gel. You want to get a little boop on a toothpick a little bit at a time and see where you’re at. The recipe also calls for you to whisk stuff together, which is like – why am I mixing? I have this beautiful kick-ass mixer, why am I whisking like a peasant? Also, some of the measurements aren’t 100 percent precise, but I was smart enough to figure it out…
…Unlike that damn Beef Negimaki.
Ingredients
- 2 cups of 2/3 flour
- 2 cups sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 water
- 1/2 oil
- 2 eggs, or one “super mutant egg”
- 1 Tbs vanilla
- A couple of fistfulls of mini chocolate chips
Instructions
- Whisk dry ingredients together, and make a tiny well.
- Whisk wet ingredients together in a separate … thing.
- Slowly pour the wet mixture into dry while whisking.
- Stir in food coloring to make the perfect pink watermelon color.
- Pour into cupcake tins.
- Bake at 350 for about 23 minutes.
- Top with your favorite buttercream frosting. Or don’t. I don’t care.