Watermelon Freakshake Cupcakes
Here’s another cupcake to add to my freak shake series! These watermelon freakshake cupcakes just scream summer don’t they?
My favourite thing…
My favourite thing about these cupcakes is how colourful they are! Back when I made them, I wanted to try to make them taste like watermelon but making desserts taste like watermelon is next to impossible unless you use artificial flavouring. So, I knew that to make these fun, I needed to focus on the way they looked.
These are based off my freak shake collection. Which is based off they craze from a few years ago when people made oversized and overly ridiculous milkshakes with toppings that had no business being on top of them. Slices of cake, donuts, candy. You name it. Roast chickens even (or so I hear…).
But I’ve toned mine down I reckon. And I think it looks more beautiful than a messy freak shake. And mine isn’t aimed at making your stomach question your life choices.
That’s all I have to say about that.
What do the cupcakes taste like?
Strawberry! Surprise! Haha. These cupcakes don’t taste like watermelon, A. because it’s hard to get the flavour in there and B. because I had no artificial watermelon flavouring when I made them. But like I said above, it’s all about the lewks.
Don’t get me wrong. These taste delicious!
- Vanilla cupcakes – these are made up of my delicious, easy vanilla cupcakes!
- Strawberry –these are flavoured using artificial strawberry flavouring. I bought this stuff from a local store named Spotlight, but I know you can buy them online too. The one I use is called the Roberts
- White Chocolate Ganache – The drizzle on these cupcakes and what allows me to get that nice bright green drizzle is made of white chocolate ganache. Simple and delicious! Can I also suggest trying out my Dark Chocolate Ganache for your future cake making adventures?
Tips for making these cupcakes
- Make sure the ganache is not warm when drizzling or it will melt your beautiful frosting. If you need to gently thin it out to a drizzling consistency give it short 5 seconds bursts in the microwave before drizzling. Mix each time and test the consistency before using for best results.
- Want to use other flavours? You can! Just replace the strawberry flavouring with another flavouring.
Can I use real strawberries in this recipe?
You can, but just keep in mind, it will alter the colour and results of the cupcake. Adding fruit in cupcake batter means you need to bake longer, it won’t be as brightly coloured and they will only last 2 days instead of three because of the added moisture. But they’re delicious! Simply pure 1/4 cup of strawberries and add to the batter!
Other Recipes You Might Like!
- Banana Hammock Freakshake Cupcakes
- Freakfetti Freakshake Cupcakes
- Mollywaffle Freakshake Cupcakes
- Choc Mint Freakshake Cupcakes
I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
Watermelon Freakshake Cupcakes
- 3 1/2 cups plain all-purpose flour
- 1 1/4 cups caster superfine sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 1/2 cups full-cream whole milk
- 1/2 cup vegetable oil
- 2 tbsp Greek yoghurt or sour cream
- 1 tsp vanilla extract or vanilla bean paste
- 1-2 tsp watermelon flavouring you can grab this online or at cake decorating stores
- 1 cup Mini choc chips
- cotton candy/fairy floss to decorate
- 3 drops pink food gel
- 3 drops red food gel
- 1 batch fluffy vanilla buttercream frosting
- 1 drop green food gel
- Green ganache
- 1 cup Wilton green coloured choc melts
- 1 cup Wilton lime coloured choc melts
- 1/2 cup thickened cream
- Add chocolates and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set at room temperature.
- To prepare frosting add food gel to it and mix until well combined.
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- Spray the donut pan with oil spray and brush using a pastry brush. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil, red and pink food gel, watermelon essence and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add choc chips and gently fold into batter.
- Add batter to a piping bag and pipe batter into donut tray filling 12 holes half way.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Core the centre of each cupcake and fill with green ganache.
- Fit the end of a piping bag with a Wilton 6b piping tip. Frost a double donut swirl on top. Drizzle green ganache on top. Carefully place cake donut on top. Drizzle more green ganache on top and finish off with a generous helping of cotton candy right before serving.