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Spencer's Watermelon Cupcakes


5 pound (2.3 kg) mini watermelon
2 cups (480 ml) whipped cream (see below)  

Whipped cream
1 cup (240 ml) cold heavy cream
3 tablespoons (45 ml) icing (confectioner's) sugar
½ teaspoon (2.5 ml) vanilla extract  
Zest of 1 lime, to garnish    

Method: 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.   Lay peeled watermelon on its side and cut into four equal slices. Using a 3-inch (7.5 cm) circular cookie cutter, cut four pieces of watermelon.  

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.
  Top watermelon pieces with a dollop of whipped cream, and garnish with lime zest.