-Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
-In a separate large mixing bowl, beat the butter with an electric mixer on medium to high for 30 seconds.
-Add sugar, vanilla, and almond extract to the butter and beat until combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Add several drops of red gel food coloring until the batter looks like watermelon red.
-Add the mini chocolate chips. Stir well.
-Fill the cupcake tins till they are ⅔rds with cake batter.
-Bake for 20-25 minutes.
- Allow cupcakes to cool in the cupcake pan for 10 minutes then remove and allow to cool completely on a wire rack.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak by taking a large spoonful and turning the spoon upside down. If the frosting doesn't fall it is ready. If the frosting does fall off the spoon then....
-Add more powder sugar ½ C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-When frosting is ready, add several drops of green gel food coloring.( Color should be a pastel green color to look like a rind of a watermelon.) Stir well to blend both the extract and the food coloring throughout the frosting.
-Scoop the frosting into a pastry bag with a large frosting tip and frost your cupcakes.