Watermelon Cupcakes

Do you ever find yourself reading a really good book, and say to yourself, "oh, I cannot wait until they make this into a movie"? It is only after you find yourself in a crowded movie theater, with a bucket of greasy popcorn sighing in disappointment (at the mediocre acting), that you finally realize movies cannot compare to books. There have been a select few that have come very close to honoring the book, but most do not come even close. It is sad, because it really takes away from the book.

I cannot begin to name how many book-to-movie endeavors that have left me disappointed. I know in this case, I am not alone. I think there is a reason that this is a common occurrence. I believe that we use a different part of our brains when we are reading a book, and our imaginations create our own perception of the story. Since we all tend to perceive things differently, we end up imagining different views of the story. When we are forced to watch someone else's interpretation, which is entirely different than our own, we find the movie to be a total letdown. The other obvious reason that books are so much better, is because they have to condense so much of the plot to fit the time frame of a movie. I guess there are somethings that are best to be left to the originals: books, music, and Lofthouse cookies.

You know what should not be left original? Frosting! The more you tweak it, the better it is. Did you know that you can give some zip to your icing by adding Kool-Aid? Yep it's true. The sugar drink we all loved as children, has more creative uses. It really kicks up the flavor, and it is super easy to add. All you have do is just pour and stir. It's definitely tangy so, you might want to add it gradually until you find your desired taste. I decided to make watermelon cupcakes since it's summer, and I had a packet of watermelon cherry Kool-Aid lying around. Enjoy!

You will need:
For the cake:
3/4 cup shortening
1 1/2 cups sugar
1/4 tsp watermelon flavor oil (or 1/2 tsp. extract)
2 1/2 cake flour
2 tsp. baking powder
1 cup cold water
4 egg whites

Pre-heat oven to 350 degrees, and line muffin tins.
In a stand mixer, combine sugar and shortening until creamy. 

Add watermelon flavoring

In a seperate bowl, combine flour, salt, and baking soda

Gradually alternate adding the flour mixture and
water to the creamy mixture.

Whip egg whites on high, until stiff peaks are formed.

Add food coloring to cake batter, and fold in the egg whites.

Bake for 20-25 minutes. Allow cupcakes to completely on a wire rack. 

For the Icing:

Vanilla buttercream frosting (prepared)

1 Kool-Aid packet (any flavor)

Pour desired amount of Kool-Aid into frosting
and mix until well blended. Add food coloring.

Pipe frosting on cooled cupcake, and accent with black sprinkles.