RAW Watermelon Cupcakes with Coconut Cream Frosting
1 watermelon
1 can coconut cream - milk
1 Tbsp 2 T powdered sugar
1 tsp vanilla extract
For the decoration:
few mint leaves
12 raspberries
12 cupcake liners
Instructions
Place the coconut cream in the refrigerator for few hours so that the cream part will easily separate from the milk part.
Cut out the green peel and the white part of a medium size watermelon.
Instructions
Place the coconut cream in the refrigerator for few hours so that the cream part will easily separate from the milk part.
Cut out the green peel and the white part of a medium size watermelon.
Slice the watermelon horizontally in thick slices, double the height of the cupcake liners you are going to use.
Using a small circular glass or any small circular object you can find in your kitchen (i.e. cookie cutter, cup, lid…) cut out small cylinders.
Refine the sides of the cylinders with a knife.
Place the watermelon cylinders on a paper towel, place another paper towel on top and pat them to remove any extra water.
Place the watermelon cylinders in the cupcake liners. I suggest to use strong cupcake liners or to double them as the watermelon will release some water and will soak them a bit.
Prepare the cream. Open the coconut cream container and place the cream only (not the milky liquid) in a bowl.
Add the vanilla extract and the powdered sugar. With an electric beater whisk the coconut cream for 2/3 minutes in order to form a firm cream.
Place the frosting in a pastry bag and decorate the cupcakes.
Add some raspberries or mint leaves or decorations on top following the party theme.
Store the cupcakes in the refrigerator up until serving them.
Optional if you want to add a tub of vegan cream cheese to the coconut cream it adds a luscious flavor.
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