Recipe – End of Summer Watermelon Cupcakes

1 (2 layer) package white cake mix
1 (3 oz) package strawberry or cherry gelatin
1 1/2 cup watermelon, cubed and seeded
3 egg whites
1 tablespoon canola oil
1/4 cup fresh watermelon juice
1/2 cup butter, softened
2 cups powdered sugar
2 (3 ounce) packages cream cheese, softened
6 drops red food coloring

Place the watermelon in a large mixing bowl. Add the egg whites and canola oil. Beat with an electric mixer on medium until smooth. Mix together the cake mix and gelatin in a separate bowl. Place half of the dry mixture into the watermelon mixture. Mix together until the dry ingredients is well moistened. Add the other half of the dry ingredients and mix well again.

Preheat the oven to 350 degrees. Line muffin pan with paper muffin cups.

Pour the batter into each cup filling about 2/3 full. Bake cupcakes 25 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Pour the watermelon juice into a mixing bowl. Add the powdered sugar, butter and cream cheese. Beat with the electric mixer on medium until the mixture becomes smooth and fluffy. Add the food coloring and stir to incorporate.

Frost the cupcakes with the mixture. If the frosting is as stiff as you like refrigerate the cupcakes for a little bit before serving.

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