Tag Archive | Frosting

Memorial Day Desserts

Memorial Day weekend is upon us. So I’m putting together a few dessert recipes that I’m wanting to try, but can’t really decide on one. Maybe you’ll even find the dessert you will use from this list, unless you’re like me and can’t make a decision to save your life. Then it’s the day of your Memorial Day Party / Cookout / Picnic and you’re scrambling to make a last minute decision. I guess the word would be procrastinator.. which is the ONE word I would use if someone asked me to describe myself using one word. I’d like to think procrastination and being a mother come hand in hand, but maybe that’s just me.

So the first recipe I found, is seems pretty simple… so if all else fails and I’m counting down the minutes until my guests arrive, this may be what I throw together just to get something festive out.

Red, White and Blue Pinwheel Icebox Cookies – I found these over at Just A Taste

Patriotic Cake –  found at Createdby-Diane

Patriotic Jello Cookies –  Munchkin Munchies

 

No Bake Flag Cake – Mommy’s Kitchen

Red, White and Blue Tie-Dye Cake or Cupcakes! – Sally’s Baking Addiction

Red, White and Blue Fudge Stars – Hungry Happenings

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Watermelon Cupcakes

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In the spirit of watermelon season and summer not too far away, I thought I’d share a recipe I found for Watermelon Cupcakes. No, that’s not a typo! Watermelon Cupcakes. Because who doesn’t love watermelon? Wait wait wait.. The more appropriate question, who doesn’t love cupcakes? What’s better than a delicious, easy to make, pretty to look at dessert that you and the kids will love!

Watermelon Cupcakes-1

This recipe will make you 2 dozen amazing cupcakes!

What you need:

1 box of white cake mix
1 1/4 cups pureed watermelon, divided
1/2 cup vegetable oil
4 egg whites
a few drops of pink food coloring, optional
1/2 cup butter, softened
2 cups of powdered sugar

Directions:

1. Preheat oven to 350 degrees.
 2. Line 2 (12-count) muffin tins with paper liners.  Set aside.
 3. In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil and egg whites with an electric mixer.  Beat in a drop or two of pink food coloring.
 4. Pour batter into prepared muffin tins and bake 19 to 21 minutes or until a toothpick inserted in the middle comes out clean.
 5. Allow cupcakes to cool in tin about 10 minutes before removing them to wire racks to finish cooling.
 6. Meanwhile, in a mixing bowl, beat butter, remaining 1/4 cup pureed watermelon and powdered sugar until blended.  Add more watermelon if the frosting is too thick or more sugar if it’s too thin.  Beat in a drop or two of pink food coloring.
 7. Frost cooled cupcakes with Watermelon Frosting.
 8. Store in the refrigerator when not enjoying.

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Or, if you’d like to make it a little easier I just came across this pre-made Watermelon cupcake mix made by Betty Crocker. I haven’t tried these so I can’t say that they’ll be AS good as the recipe above, but they could be worth checking out.
Amazon sells the mix and frosting together! You can check it out here if you’d like! 🙂