CTV Recipes
Search Recipes
Watermelon cupcakes
Ingredients
- 2.3 kilograms mini watermelon
- 2 cups (480 milliliters) whipped cream (see below)
Whipped Cream:
- 1 cup (240 milliliters) cold heavy cream
- 3 tablespoons (45 milliliters) icing sugar
- 1/2 teaspoon (2.5 milliliters) vanilla extract
- Zest of 1 lime, to garnish
Directions
- Slice top and bottom off the watermelon so it sits flat on a cutting board, and has a flat top. Using a large, sharp knife, remove peel and rind.
- Lay peeled watermelon on its side and cut into four equal slices. Using a 7.5 centimeter circular cookie cutter, cut four pieces of watermelon.
- To make whipped cream, add cream, icing sugar and vanilla extract to a tall chilled jar or bowl. Lower in immersion blender and blitz, slowly lifting blender up and down, until whipped cream is thick and creamy.
- Top watermelon pieces with a dollop of whipped cream, and garnish with lime zest.
Wielding a knife can be dangerous - watch Spencer Watts' advice on how to do it properly and safely!
