Ingredients
1 package white cake mix (regular size)1 cup lemon-lime soda3 large egg whites, room temperature1/4 cup canola oil1 package (3 ounces) watermelon gelatin2 drops watermelon oil, optionalFROSTING:2 cups butter, softened6 cups confectioners’ sugar1 package (3 ounces) watermelon gelatin5 to 6 tablespoons lemon-lime soda15 drops red food coloring3 tablespoons miniature semisweet chocolate chips
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and, if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, combine butter, confectioners’ sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
