1/4 cup freshly squeezed orange juice 1 tablespoon orange zest
1/4 teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
1 medium-large oval or oblong watermelon (seeded or seedless)
Kitchen knife
Cutting board
Green dry erase marker or ¾”-1” thick painter’s trim tape
Channel knife (can use top of a vegetable peeler as alternative)
Large bowl & spoon or scoop
Apple corer
Spigot (from beer making supply company)
Twine & straight pins
Watermelon juice or punch recipe
Instructions
Wash the watermelon under cool running water and pat dry.
On a cutting board, place the watermelon on its side and cut off 1/4”-1/2” from both ends, being careful not to cut too deep into the white part of the rind. One side will provide a sturdy base.
Use dry erase marker or painters tape to make a thick band on the upper 1/3 and lower third of the watermelon that will represent the metal bands around a barrel or keg and use the channel knife to trim away a thin line to represent those metal bands.
Hollow out the watermelon with a spoon or scoop, reserving the watermelon pieces to make your favorite punch or juice. Be sure to leave about 2” of watermelon flesh towards the bottom of the watermelon so the spigot can be placed.
Use an apple corer to cut a circle for your spigot to fit through the watermelon rind, placing it about 2-3 inches above the bottom of the watermelon. Screw your spigot into place.
For added detail, carefully pin twine in your lines you’ve made to represent the metal bands around the barrel/keg. Be careful that the pins do not poke through into the barrel/keg.
Place the barrel/keg on a saucer or plate and fill with your favorite chilled punch or juice recipe.