- softened butter - 1 cup
- sugar - 2 cups
- eggs - 3 pieces
- watermelon flavor - 1 teaspoon
- flour - 3 1/2 cups
- soda - 1 teaspoon
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- sour cream - 2 Cups
- food coloring - 1 To taste (optional)
- softened butter - 6 st. spoons (glaze)
- watermelon flavor - 1 teaspoon (glaze)
- lemon juice - 1 st. spoon
- milk - 3 items. spoons (glaze)
- sugar powder - 5-6 cups (glaze)
- food coloring - 1 To taste ((optional) glaze)
1. Cook the capkakes. Preheat the oven to 175 degrees and layer the form with paper liners. Sift flour, soda, baking powder and salt together in a bowl. Whisk butter and sugar together in a large bowl with a mixer. Add eggs, one at a time, whisking after each addition. Stir with watermelon flavor. Add about a third of the flour mixture and whip the mixer at medium speed. Add half the sour cream and whip. Repeat this procedure with the remaining flour and sour cream. Add food coloring if desired. Put 2 tablespoons of dough into each paper insert and bake for 20 minutes until the toothpick inserted into the center will exit with a few crumbs. Allow to cool completely before applying glaze. 3. To make the icing, a large bowl whip together the butter and about a third of the powdered sugar. Stir with milk and beat thoroughly with a third sugar powder. Stir with lemon juice. Add the remaining powdered sugar and whip. Add the watermelon flavor. If the icing is too liquid, add more powdered sugar. Add the dye if desired. 4. Decorate the capkake with glaze and pastry beads to make watermelon seeds.
Servings: 15-18