Tropical Breeze Watermelon Coconut Cupcakes!

[Krissycakes09]

Tropical Breeze Watermelon Coconut Cupcakes

Ingredients:

For the Cupcakes:

1½ cups all-purpose flour

1½ tsp baking powder

½ tsp salt

½ cup unsalted butter, room temperature

¾ cup granulated sugar

½ box green watermelon flavored gelatin (Starburst)

2 large eggs

1 tsp pure vanilla extract

⅔ cup whole milk

10-12 drops green gel food coloring

½ cup finely shredded coconut

8 oz white chocolate, melted

For the Frosting:

8 oz cream cheese

½ cup unsalted butter, room temperature

1 tsp pure vanilla extract

1/8 tsp salt

3½ cups confectioners’ sugar

1 .15oz packet unsweetened powdered watermelon Kool-aid mix

2-4 drops red gel food coloring

¼ cup miniature semi-sweet chocolate chips

¼ cup toasted coconut flakes

Directions:

Cupcakes:

Preheat oven to 350°F. Line a muffin pan with paper liners.

Whisk together the flour, baking powder, salt, and shredded coconut in a large bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until pale and glossy. Add the sugar and gelatin, beating until fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the flour mixture, alternating with the milk, mixing on low speed just until combined. Mix in the green food coloring to achieve the desired color.

Spoon the batter into the prepared muffin pan, filling each cavity about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

Once cooled, spread about 1 tablespoon of melted white chocolate on top of each cupcake. Place in the refrigerator to set.

Frosting:

Using an electric mixer, beat the cream cheese and butter together until smooth and creamy. Mix in the vanilla extract and salt.

Gradually add the confectioners’ sugar, Kool-aid mix, and food coloring, beating until the frosting is smooth and fluffy.

Transfer the frosting to a piping bag and frost each cupcake. Sprinkle the tops with mini chocolate chips to resemble watermelon seeds and toasted coconut flakes for an extra tropical touch.