Watermelon Cupcakes


  1. 5 pound (2.3 kg) mini watermelon
  2. 2 cups (480 ml) whipped cream (see below)
  3. Whipped cream
  4. 1 cup (240 ml) cold heavy cream
  5. 3 tablespoons (45 ml) icing sugar
  6. ½ teaspoon (2.5 ml) vanilla extract
  7. Zest of 1 lime, to garnish


  1. 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.
  2. 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.
  3. 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.
  4. Top watermelon pieces with a dollop of whipped cream, and garnish with lime zest.