These fast kid-friendly ‘do-it-yourself’ cupcakes are lovely 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 nearly 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: ‘Home made’ cupcakes in like 12 minutes. However I’ve been fascinated with easy methods to make Watermelon Cupcakes for for much longer…
I’ve seen some enjoyable variations of watermelon cupcakes and watermelon cake by 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 moveable.
I don’t appear to have time for something this summer season. (Let’s simply say the fact of getting 4 youngsters has REALLY sunk in on me as all of them are dwelling most of each day 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 youngsters’ pool occasion.
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, moveable (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
- Moveable 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 lovely 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 tremendous 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 prime to empty whereas slicing watermelon. (Unique recipe requires draining in a single day. I solely drained for 6-7 minutes.)
- Lay the watermelon on slicing board and utilizing a 1/4-cup measuring cup (or different cupcake-sized circle mould) press out 3 circles. Utilizing a knife, lower round form to dislodge from massive watermelon slice. And place on paper towels. Repeat course of for cantaloupe. (See photographs beneath)
- 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?
