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Watermelon Freakshake Cupcakes

Watermelon Freakshake Cupcakes

Serves 20

5 from 1 vote
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American



  • 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


Green ganache

  • 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.


Cupcakes can be stored in an airtight container for up to three days.


Calories : 214kcal
Carbonhydrates: 23g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Trans Fat : 1g
Cholesterol: 14mg
Sodium: 130mg
Potassium : 25mg
Fiber: 1g
Sugar : 6g
Vitamin A: 163IU
Vitamin C: 1mg
Calcium: 52mg
Iron: 1mg
Nutrition Disclosure