These quick, kid-friendly (healthy!) homemade cupcakes are adorable mini-cake-shaped watermelon and cantaloupe topped with sweet Greek yogurt frosting.
Author:by Deanna Segrave-Daly, RD
Yield:6 cupcakes 1x
1/2 cup plain non-fat, low-fat or full-fat Greek yogurt
1.5-inch thick slice of watermelon, trimmed of rind
1.25-inch thick slice of cantaloupe, trimmed of rind
1/4 cup powdered sugar
Dash or 2 of fine sea salt
1–2 drops of vanilla extract
Line a small sieve with 3 paper towels or coffee filters and place over a bowl. Place yogurt on top to drain while cutting watermelon. (Original recipe calls for draining overnight. I only drained for 6-7 minutes.)
Lay the watermelon on cutting board and using a 1/4-cup measuring cup (or other cupcake-sized circle mold) press out 3 circles. Using a knife, cut around shape to dislodge from large watermelon slice. And place on paper towels. Repeat process for cantaloupe. (See photos below)
Scrape yogurt into small bowl and add sugar, salt and vanilla. Stir thoroughly with a fork.
Blot fruit with more paper towels and place in cupcake papers. Top with about 1 tablespoon of frosting and sprinkles.