Watermelon cupcakes

By Spencer Watts
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SERVES
4
TOTAL TIME

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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