Ingredients:
1 (2 layer) package white cake mix
1 (3 oz) package mixed berry gelatin
1 1/2 cup watermelon
3 egg whites
1 tablespoon canola oil
1/4 cup juice from watermelon
1/2 cup butter, softened
2 cups powdered sugar
2 (3 ounce) packages cream cheese, softened
4 drops red food coloring
Instructions:
Prepare the watermelon by cutting cubes from the middle of the watermelon and removing the seeds. 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 powder in a separate bowl. Place half of the dry mixture into the watermelon mixture. Mix together until the dry ingredients is completely moistened. Add the other half of the dry ingredients and mix well again. All the dry ingredients should be completely moistened. Preheat the oven to 350 degrees. Spray a muffin tin with a non stick cooking spray or line with paper muffin cups. Pour the batter into each cup filling about 2/3 full. Bake 25 minutes or until toothpick inserted in the center comes out clean. Remove from muffin tin and place on a wire rack to cool to room temperature. 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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