Tala’s Watermelon Cupcakes

Tala’s Watermelon Cupcakes
For the cupcakes:
125g of Unsalted Butter
125g of Caster Sugar
125g of Self Raising Flour
2 Eggs
1/2 tsp of Watermelon Essence
1/4 tsp Bicarbonate of Soda
1/4 tsp of Green Food Colouring (We recommend using a colour paste)
For the Buttercream:
200g of Icing Sugar
400g of Unsalted Butter
Two tsp of milk
1/4 tsp of Red Food Colouring Paste (We recommend using a colour paste)
For the Decoration:
A handful of Chocolate Chips
Fresh Watermelon
A few Mint Leaves

Tala Originals Cupcake Cases Pink

Tala Originals Cook's Dry Measure Pink

Tala Rectangular Folding Cooling Rack

Tala 3 Open Writer Nozzles With Icing Bag

Tala Everyday 12 Cup Muffin Pan 

Stainless Steel Melon Baller

1. Preheat the oven to 170 degrees (Fan) and line your Tala Everyday 12 Cup Muffin Pan with 12 cupcake cases.

2. Beat together the unsalted butter and caster sugar until light and fluffy.

3. Add the eggs, one at a time, making sure the first egg is fully incorporated before adding the second.

4. Fold in the flour and bicarbonate of soda.

5. Beat in your food colouring paste. Remember when your cupcakes are baking you will lose some of the green colouring. You will want to make sure your cake batter is a slightly stronger colour.

6. Bake in the oven for 18 - 20 minutes. Make sure they are light and springy to the touch and a skewer comes out clean.

7. Remove from the cupcake tin and leave to cool completely on your Tala Rectangular Folding Cooling Rack.

8. To make the buttercream beat the unsalted butter until light, pale and fluffy. Do this for around 3 -5 minutes. Gradually add your icing sugar, and once all added beat for another 3 - 5 minutes until you are left with a light and fluffy buttercream. If your buttercream is a little stiff add a little amount of milk to help loosen it. Add your food colouring paste, a little at a time, until you have the desired colour.

9. Fit a piping bag with your desired nozzle, for this recipe we used the Tala 3 Open Writer Nozzles With Icing Bag. Spoon your buttercream into your piping bag and pipe onto your cooled cupcakes.

10. Finish your cupcakes with a sprinkling of chocolate chips and a mint leaf. We have also used Tala’s Stainless Steel Melon Baller and finished these cupcakes with some fresh watermelon.

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