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Watermelon Cupcakes

Serves 12

***You will need Dollar Sweets Patty Pans (large) in the colour green, for this recipe. Watermelon essence is available online from selected baking stores. Substitute vanilla essence.***


225g butter, room temperature

300g white caster sugar

6 large eggs, room temperature

350g plain flour

½ tsp bicarbonate of soda

250g Greek yoghurt

2 tsp watermelon essence*

Dollar Sweets Food Colour Gel, green

Dollar Sweets Writing Icing, black


250g butter, room temperature

375g pure icing sugar, sifted

2 tsp watermelon essence

Dollar Sweets Food Colour Gel, red


Preheat oven to 180ºC (160ºC fan).

Line a standard muffin tin with 12 Patty Pans.

Use a stand mixer or handheld beater to beat butter and sugar together until pale and fluffy.

Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in yoghurt and watermelon essence, until combined. Colour with green Dollar Sweets Food Colour Gel.

Divide the mixture evenly between patty pans and bake for 20-25 mins until they spring back when gently pressed. Cool completely.

To make the buttercream, combine butter, sifted icing sugar and watermelon essence in the bowl of a stand mixer and beat on low, until just combined. Increase speed to medium-high and continue to beat until light and fluffy. Colour with red Dollar Sweets Food Colour Gel.

Pipe the buttercream onto the cooled cupcakes. To make the watermelon “seeds”, snip the tip off the black Dollar Sweets Writing Icing tube and pipe black dots randomly onto the buttercream.


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