Cantaloupe Melon Cupcakes
Ingredients
| 16 ounces | 455 g | full-fat cottage cheese |
| 1/2 cup | 120 ml | sugar |
| 2 tablespoons | 30 ml | whole milk |
| 4 ounces | 115 g | cantaloupe, pureed |
| 2 | large eggs | |
| 1/4 cup | 60 ml | unsalted butter, melted |
| 3/4 cup | 180 ml | semolina flour |
| 3/4 cup | 180 ml | all-purpose flour |
| 2 teaspoons | 10 ml | vanilla extract |
| 1 tablespoon | 15 ml | baking powder |
| 1 cup | 240 ml | unsalted butter, room temperature (frosting) |
| 3 cups | 720 ml | powdered sugar (frosting) |
| 2 teaspoons | 10 ml | vanilla extract (frosting) |
| 3 tablespoons | 45 ml | very finely chopped cantaloupe (frosting) |
| — | cantaloupe balls for topping cupcakes |
Instructions
Cupcake Directions:
- Preheat oven to 350 F.
- In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs. Note: Even when you are done mixing, you will still see cottage cheese bits in the liquid.
- Mix in melted butter, semolina flour, all-purpose flour, vanilla, and baking powder.
- Fill cupcake liners 3/4 full.
- Bake minis for 15 minutes or until a toothpick comes out dry. Standard-sized cupcakes will take about 20 minutes.
Frosting Directions: 6. In a medium-sized mixing bowl, beat butter for 3 minutes on high speed. 7. Add powdered sugar a little bit at a time until fully combined. 8. Mix in vanilla and cantaloupe. 9. Pipe or spread on cooled cupcakes. 10. Just before serving, top cupcakes with cantaloupe balls.