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…
2 cups young coconut meat (from 3-4 young coconut)
2 tablespoons raw honey
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
¼ teaspoon sea salt
1 large, seedless watermelon
½ cup sliced almonds
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!