Watermelon cupcakes

Ingredients:

• 450 g white chocolate, chopped
• 4 tsp. coconut oil
• 1/2 tsp plus 6 drops leaf green gel food coloring
• 8 drops lemon yellow gel food coloring
• 1/3 cup vanilla cream glaze
• 7 drops true red gel food coloring
• 300g pound cake, crust trimmed
• 1/4 cup mini chocolate chips
• Special equipment: 2 plastic or silicone egg molds with eight holes (round holes, 6 cm in diameter)

Preparation:

1. Divide the white chocolate between two microwave-safe bowls. Add 2 teaspoons of coconut oil to each. Microwave separately in 15-second intervals, stirring after each interval, until the chocolate is melted and smooth. Add 1/2 teaspoon of green food coloring to one bowl and mix well. Add yellow food coloring and the remaining 6 drops of green food coloring to the other bowl and mix well.
2. Transfer the chocolate to two zip-lock bags. Cut a small piece from the corner of each bag. Pour the dark green chocolate into each cavity of two plastic or silicone egg molds, moving back and forth along the length of the mold, leaving gaps and not completely covering the mold with chocolate. Tap the molds to allow the chocolate to flow into the cavity. Freeze until the chocolate is set, about 10 minutes. Pour the light green chocolate into the cavity of the molds, moving back and forth along the length of the mold. Swirl and tap the molds to allow the light green chocolate to flow into the gaps between the dark green chocolate. Freeze until the chocolate is set, about 10 minutes. Pour the remaining light green chocolate into the cavity and use your finger or a brush to spread the chocolate into the cavity so that the inside of the cavity is completely light green. Freeze until the chocolate is set, about 10 minutes.
3. Meanwhile, combine the vanilla buttercream frosting with red food coloring in a small bowl. Tear the cake into small pieces and place them in a larger bowl. Add the buttercream frosting and stir until the cake is fully colored and holds its shape when rolled into a ball.
4. Using a paring knife, scrape any rough edges of the chocolate from the cupcake wells. Press 1 tablespoon of the cake mixture into each well, smoothing the top into an even layer. Press a few chocolate chips into each cupcake. Chill for 4 hours before serving, or refrigerate overnight.