Thursday, June 30, 2016

Watermelon Cupcakes With Coconut Cream Icing

Ingredients

  1. ½ seedless watermelon
  2. 1 can coconut cream, refrigerated overnight
  3. ¼ teaspoon vanilla extract
  4. a dash of salt
  5. T-Sugars Icing Sugar Mill, to taste
  6. top with: T-Sugars Cassonade Sugar sprinkle (optional)

Instructions

  1. Open your can of refrigerated coconut cream and scoop out the solid white part into a mixing bowl, discarding the clear liquid.

  2. Add in vanilla extract, salt, and twist the top of your T-Sugars Icing Sugar Mill until you have your desired amount of sweetness. (You can always add more later.)

  3. Mix with a standing or hand mixer on a low to medium setting until the mixture is smooth. (Taste test to see if you want to add more sugar or not.) Refrigerate your icing while you cut your watermelon.

  4. Cut your watermelon into 1½" thick circular cuts from the middle. Cut off the rind and use a cookie cutter (or a jar) to make round cupcake shapes from your watermelon.

  5. Scoop your icing into a piping bag or a plastic bag and cut off a corner. Pipe icing onto watermelon circles.

  6. Sprinkle with optional T-Sugars Cassonade Sugar. Serve immediately or refrigerate until ready to serve.

Recipe found here



bon appetit

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