Description
These quick, kid-friendly (healthy!) homemade cupcakes are adorable mini-cake-shaped watermelon and cantaloupe topped with sweet Greek yogurt frosting.
Ingredients
Scale
- 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
- Cupcake sprinkles
Instructions
- 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.