Watermelon Cupcakes - Attempt Two (This Time with Jelly)
- 1 C olive oil
- 1 C fresh basil, washed and tightly packed
- 2 3/4 C flour
- 1/3 C milk
- 2 tsp active dry yeast
- 2/3 tsp salt
- 2 eggs
- 1/2 C sugar
- 1 C watermelon jelly + extra for topping and dipping
- Produce
- Basil, fresh (1 C)
- Cooking & Baking
- Active dry yeast (2 tsp)
- Flour (2 3/4 C)
- Olive oil (1 C)
- Salt (2/3 tsp)
- Sugar (1/2 C)
- Dairy
- Milk (1/3 C)
- Refrigerated
- Eggs (2)
- Other
- 1 C watermelon jelly + extra for topping and dipping
Preparation
Read recipe preparation on cupcakeproject.com
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Recipe Stats
Published August 30, 2010 (2 years ago).
1 person saved this recipe.
