So, I wanted to make cupcakes for our 4th of July barbecue.  I think I saw someone pin watermelon cupcakes on pinterest, and I love watermelon, so that was what I was going to make.  I spent a couple days googling watermelon cupcakes and researching recipes. 

I was going to make them from scratch because all the name brand white cake makes contain milk.  However, when I went to the store I found Hyvee Brand Extra Moist White cake mix that was dairy-free.  I followed most of the instructions on the box w/a little extra. 

 I added the 1.25 C of water and 3 egg whites, but then instead of using 1/3 C of oil, I used 1/3 C of applesauce in the hopes of keeping it moist.  

To make the cupcakes watermelon, I added watermelon jello.  

And what watermelon would not be complete without seeds (dairy-free chocolate chips). 

 I then added some red food coloring to make the batter more pink. 

I baked the regular cupcakes for 20 minutes and the mini-cucpakes for 10 minutes.

For frosting I used Pilsbury Creamy Supreme Vanilla frosting (it's dairy-free).  I added some drops of green food coloring.  To apply the frosting, I used a sandwich bag with a hole snipped in the corner.  It worked surprisingly well.  To finish the cupcakes off, Alia sprinkled them with green sugar sprinkles.

 And...I think they are yummy (so do B and Alia).  The Lowery household approves.  :)