This year has been a very cool summer in southern California- finally, this week it has warmed up a bit! Just in time for watermelon...in all combinations! I made some sorbet a few weeks ago that was out of this world. I thought, why not introduce it to a crisp clean vanilla cuppie -- wow! sweet music is right!
You must try this!!
Watermelon Sorbet Cupcake with White Chocolate Buttercream and Coco Nib Seeds
Make your Sorbet:
5 # seedless watermelon, ¼ raw sugar, zest from 1 lime, ½ cup agave and a pinch of salt.
Puree the watermelon to make 4 cups watermelon puree.
In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the agave syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
Let the frozen watermelon soften at room temperature for 5 minutes. Break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Add ½ cup diced watermelon. Stir in and refreeze to enjoy. Let stand for 5 minutes before scooping.
Combine your cake ingredients:
1/2 cup margarine
Replacer for 2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
½ cup cocoa nibs, tossed with flour and coated
Mix together and add 1 cup of melted sorbet. Stir in nibs. You may also add red food coloring her if you desire.
Fill cupcake liners ¾ full and bake 20 to 25 minutes at 350 degrees. Cool.
Combine the following for the buttercream:
½ cup margarine
¼ cup shortening
2 cups powdered sugar
1 cup melted white chocolate
2 tbsp soy creamer
1 tsp vanilla
Green food coloring
Ice the cool cuppies.
Decorate as you wish- I used sanding sugar and crushed up watermelon rock candy.
24 cupcakes
Enjoy and have a great rest of your summer!
Comments