These fast kid-friendly ‘do-it-yourself’ cupcakes are lovable mini-cake formed watermelon and cantaloupe topped with candy Greek yogurt frosting.
UPDATE: This Watermelon Cupcakes recipe was first posted in 2014 – when my child wasn’t even 2 but! Oh, these loopy days. Now that child is sort of 7. However we nonetheless love making these collectively.
Perhaps I shouldn’t admit it, however this recipe – actually – took me LESS than quarter-hour to drag collectively. Yup: ‘Selfmade’ cupcakes in like 12 minutes. However I’ve been fascinated about make Watermelon Cupcakes for for much longer…
I’ve seen some enjoyable variations of watermelon cupcakes and watermelon cake via Pinterest:
The tremendous fancy coconut frosted and fruit topped through @PaleoCupboard
Cake flavored with watermelon juice through Instructables Cooking
And the whipped cream topped through @PremeditatedLeftovers
All look scrumptious. However, none too transportable.
I don’t appear to have time for something this summer season. (Let’s simply say the truth of getting 4 children has REALLY sunk in on me as all of them are house most of on daily basis and the youngest, who’s 22 months is on the explore-everything-that’s-hazardous-to-her-health stage. And did I point out, my dishwasher is damaged?) And… we wanted a fast, transportable deal with for a children’ pool get together.
When checking the fridge, I noticed plain Greek yogurt and remembered this good Greek Yogurt frosting through Regan Jones, RD. An ideal topping – for super-quick, transportable (and wholesome!) Watermelon Cupcakes:
- 5 minutes to chop the watermelon
- Cantaloupe + creamy, vanilla topping is a match made in heaven (my dad nonetheless eats ice cream on cantaloupe!)
- 5 minutes to whip collectively the frosting + 2 minutes to assemble
- Transportable as a result of the yogurt is thicker and stays fairly for two hours chilled (in a cooler or fridge.)
Description
These fast, kid-friendly (wholesome!) do-it-yourself cupcakes are lovable mini-cake-shaped watermelon and cantaloupe topped with candy Greek yogurt frosting.
- 1/2 cup plain non-fat, low-fat or full-fat Greek yogurt
- 1.5-inch thick slice of watermelon, trimmed of rind
- 1.25-inch thick slice of cantaloupe, trimmed of rind
- 1/4 cup powdered sugar
- Sprint or 2 of nice sea salt
- 1–2 drops of vanilla extract
- Cupcake sprinkles
- Line a small sieve with 3 paper towels or espresso filters and place over a bowl. Place yogurt on high to empty whereas reducing watermelon. (Authentic recipe requires draining in a single day. I solely drained for 6-7 minutes.)
- Lay the watermelon on reducing board and utilizing a 1/4-cup measuring cup (or different cupcake-sized circle mildew) press out 3 circles. Utilizing a knife, reduce round form to dislodge from massive watermelon slice. And place on paper towels. Repeat course of for cantaloupe. (See photographs under)
- Scrape yogurt into small bowl and add sugar, salt and vanilla. Stir totally with a fork.
- Blot fruit with extra paper towels and place in cupcake papers. High with about 1 tablespoon of frosting and sprinkles.
How have you ever been consuming watermelon and cantaloupe this summer season? Tried any new melon recipes?