What is a cupcake? A truly brilliant invention…
A single serving of cake topped with creamy frosting that’s decorated beautifully.
But who says that cupcakes have to be filled with flour+sugar+dairy+fake coloring?
If the idea is to create a sweet bite that’s gorgeous to look, then I say we get a little more creative (and a lot healthier) by using fresh, wholesome fruit.
After the popularity of my Frosted Watermelon Cake it just made sense to use this fruity-cake idea on cupcakes as well. These refreshing bites are a fun new way to spread cupcake happiness!
Let’s get started…
First you’ll take 4 young coconuts and cut open the tops. Those are the coconuts that are smooth and white, with pointy tops. Now this part is simply not pretty. It takes a very sharp knife and a decent amount of elbow grease.
It’s a great excuse for B to pull out his manly knife 🙂 I’m not ashamed to delegate this part whenever possible.
If you’re going to brave this step on your own, it is totally doable and I’ve done it many of times. Here’s the best technique:
- Use the bottom corner of the knife blade, holding the knife at a 45 degree angle about 1.5 inches below the tip of the coconut.
- Strike the coconut hard enough to crack through the inner shell as well as the soft outer fiber.
- Now make another cut, perpendicular to the first one. Repeat this with 2 more cuts, to create a square around the tip of the coconut.
- Use the bottom corner of the blade to pry open the lid. If it doesn’t open easily you may need to make the cuts deeper.
Thanks to Chloe for helping with this picture. I really wish I had 3 hands.
Place on the lid and blend. And blend. And blend. And blend.
Blend until it’s creamy and smooth. It could take up to 15 minutes for this transformation to take place. Be patient, my friend, and it will happen.
It’s time for our creamy coconut frosting to take a chill break…in the fridge. The key to making this frosting work it the coconut oil. When it’s chilled and cold it becomes solid and make our frosting thick and frost-able.
Chill break needs to be at least 20 minutes.
If you are avoiding nuts, then some unsweetened shredded coconut flakes are also pretty instead of the sliced almonds.
Now chill your gorgeous Watermelon Cupcakes, put your feet up and enjoy the showering of compliments that you’ll soon receive 🙂
- Blend the coconut meat, honey, vanilla, lemon, coconut oil and sea salt in a food processor until very smooth and creamy. This may take 15 minutes or longer, so be patient and have faith that the coconut will become creamy! Chill for 20 minutes before using.
- Slice the watermelon in half, and then in half again. Slice each half into 2-inch thick slices. Use a circular cookie cutter to create 12 cupcake-shaped watermelon pieces.
- Use a flat knife to frost each cupcake, covering all of the red with creamy white frosting. Lightly press the sliced almonds onto the sides the cupcakes.
- Decorate with extra fruit. Use cookie cutters to create hearts or other shapes out of the sliced melons and place on the top of the cupcakes.
- Store in the fridge until right before serving. Enjoy!