This recipe is a MUST for those warm summer nights.

Watermelon Cupcakes

Watermelon Cupcakes with Devinly Whipped Topping

This recipe is a MUST for those warm summer nights.
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Servings: 8 servings (1 “cupcake” each)
Ingredients Method Notes

Ingredients
  

  • 1 medium to large seedless watermelon (you’ll have plenty left over)
  • 8 tablespoons Devinly Whipped Topping (see recipe)
  • 8 blueberries
  • 1/8 teaspoon edible red glitter (made from gelatin, not sugar)

Method
 

  1. Trim away one end of the watermelon. Cut a slice that’s about 1/2 inch thick from the melon. Making sure not to include any of the white portion of the watermelon, use a cupcake-shaped cookie cutter (about 3 inches tall with a base about 2 1/2 inches wide) to cut as many “cupcakes” from the slice as you can (you should get about 2-3 per slice, depending on the size of your watermelon). Continue cutting slices and using the cookie cutter to cut cupcakes until you have 8 cupcakes.
  2. Place the cupcakes on a clean work surface. Using a pastry bag with a relatively small hole (a #10 tip yields about 1 tablespoon of topping, but you can use any tip), frost the top portion of the cupcakes with the whipped topping. Sprinkle the glitter evenly over the frosted portions. Place a blueberry on top of each. Enjoy immediately.

Notes

Choices/Exchanges: 1/2 carbohydrate. Per serving: 30 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium, 85 mg potassium, 7 g carbohydrate, 0 g fiber, 6 g sugars, 1 g protein, 10 mg phosphorus.

Want the whipped topping on its own? Get the full recipe for Devinly Whipped Topping.