A summertime twist to a traditional treat; Watermelon Cupcake Recipe

Today, our cooking school was preparing quite the perfect summer lunch!  The menu included a Summer Vegetable Crepe with Cheese and Chives, Grilled Herbed Turkey Tenderloin with grilled polenta, a Roasted Corn with Basil Shallot Vinaigrette and for dessert a Watermelon Cupcake with Pineapple Cream Cheese Frosting.  A little healthier take on the traditional cupcake, this treat is as tasty as it is adorable.

Watermelon Cupcake with Pineapple Cream Cheese Frosting

Ingredients

• 1 small Seedless Watermelon (enough for 8, 3" cut outs)
• 1 can crushed pineapple
• 1/4 stick of butter
• 1/4 c. sugar
• Juice from 1 lemon
• 3 oz cream cheese
• 1 box powdered sugar
• Mint Sprigs (optional)

Directions

1. Cut slices of watermelon about 3" thick.  Using the cookie cutter of your choice, cut out 8 pieces to use as the base of your cupcakes
2. Combine pineapple, butter and sugar in a saucepan.  Cook until mixture is thickened and transparent, stirring constantly.  Set aside to cool.
3. Combine lemon juice and cream cheese until smooth, blend in powdered sugar.
4. Add the cooled pineapple mixture to the cream cheese mixture and beat well.
5. Top each watermelon slice with a dollop of frosting and top with mint sprigs for garnish (optional)