Summer is here! It’s finally here.
There’s something about all of that amazing sunshine that just makes you smile for no apparent reason. Who knew a little vitamin D could give you so much joy. Go figure.
With the arrival of summer, comes the arrival of watermelons! Oh yes, I am indeed excited.
Especially since I get to make these :)
Listen, if you don’t want to go through all the energy of the design, you should still make the cupcake itself. It’s yummy. Very yummy. Ingredients, watermelon puree: - 1 Watermelon Directions, watermelon puree: 1. Buy a watermelon. 2. Remove all the outershell & seeds from said watermelon. Cut the rest into chunks that will fit in your blender. 3. Blend it. Obviously. 4. transfer all of it into a large pot, & simmer it down until it has reduced by 2/3rds or more. This can take some time. Actually, this can take quite a bit of time. Be patient. Go slowly. 5. Transfer it into jars. Keep what you need out, & place the rest in the freezer for the next time.
Ingredients, cupcake: (makes 9) – 120g all purpose gluten-free white flour – 40g butter – 1 tsp baking powder – 140g sugar – 130g watermelon puree – 1 egg – 10g dark chocolate chips (optional for the effect of ‘seeds’) – pink gel food paste (optional if going for the watermelon look, add till desired shade is reached)
Directions, cupcake: 1. combine the flour, butter, baking powder & sugar in a bowl & beat until it looks like sand. Add half of the watermelon puree & beat until smooth. 2. with the remaining half of watermelon puree, add the egg & food colouring & beat. Pour the mixture into the batter & beat until smooth & for an additional two minutes. If going for the watermelon look, stir in the chocolate chips afterwards. 3. using a 1/4cup measuring cup, fill your cupcake papers. Bake in a preheated oven for 20-24 minutes @ 165°C. Allow to cool before icing.
Ingredients, icing: – 300g icing sugar – 200g butter – 90g watermelon puree – dark green food gel (optional)
Directions, icing: 1. combine the butter & sugar in a bowl & cream together. Add in the watermelon puree & beat until smooth. 2. if going for the watermelon look, tint your icing to a medium green. Fit a pipping bag with a round piping tip, and on the inside of the bag, streak some more of the green food gel paste in lines on the plastic (or fabric if you use reusable bags). Fill the piping bag with the icing, and pipe onto the cooled cupcakes.
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Cake tins & Pie Plates:
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
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