Cupcake Hero-Watermelon-Lime Cupcakes with Lime Curd and White Chocolate Mousse

I have been secretly wanting to enter Cupcake Hero for a few months. I was just so intimidated by all the talented people out there, their cupcakes, pictures, etc. Well, I got over it. I decided to tackle it this month because the theme is Melon. My favorite food is watermelon. I love it. It just speaks summer. It is so refreshing and yummy. Cupcake Hero was thought up by Laurie. A different theme is chosen each month and then the entries are tested and 1 is declared the winner. This month we are having a guest host, April over at Abby Sweets. I decided to go with watermelon as the melon for my cupcake. When I was eating my fave fruit salad ever, Watermelon and Nectarine Salad, which has a wonderful lime syrup, I decided watermelon and lime would be a great combination. I thought the white chocolate mousse I used to top my opera cake for last months Daring Baker's challenge would be the perfect topping. Pipe a little lime curd in the center and there you have it, my first entry into Cupcake Hero.

Watermelon-Lime Cupcakes makes 9-10 cupcakes
3/4 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup buttermilk
juice of 1 lime, divided
1 stick (4 ounces) unsalted butter, softened
1/2 cup sugar
zest of 1/2 lime
1 large egg

1/4 cup watermelon puree*

1 Tbls watermelon juice*

1 Tbls watermelon flavored jello powder
One 10 oz jar lime curd (Dickenson's)

White chocolate mousse** (recipe below)

Cakemake Watermelon flavored sprinkles

1. * To make watermelon puree and juice, combine 3-4 cups cubed, seeded, watermelon and the juice of 1/2 lime in a blender. Blend until liquidified. Strain through a sieve until thick solids are left in strainer and juice is left in a bowl. Fill 1/4 cup measure with a heaping amount of the thick solids (puree). Set aside puree and juice until needed.

2. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners and spray with Crisco baking spray with flour. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and juice of 1/2 lime.

3. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add sugar and the lime peel and beat until fluffy. Add the egg, and beat until combined, scraping down the sides. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth. Then beat in the watermelon puree, watermelon juice, and dry jello powder, beating until smooth.

4. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 26 minutes. Let cool on a rack.

5. Once the cupcakes are cool, stir 1/2 jar of lime curd in a bowl until smooth. Pipe into center of cupcakes.

6. Pipe white chocolate mousse on top and add watermelon sprinkles

7. Refrigerate until cake is chilled and then serve!

**White Chocolate Mousse
7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream
Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
Stir to ensure that it’s smooth and that the chocolate is melted. Set aside to cool completely.
In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled chocolate to form a mousse.
Refrigerate until firm, at least 2 hours.