So, we had watermelon that needed to be used up, and I wanted to make some more cupcakes. Months ago I had seen a recipe that Mum had for a watermelon and feta salad, involving - oddly - watermelon, feta and pepper.
Hence, watermelon and feta cupcakes. To get the recipe I knew I needed something that allowed for a sloppy main ingredient, so I searched the web and finding a complete lack of watermelon cupcake recipes (though lots of cupcakes decorated as watermelons), settled for an applesauce cupcake recipe. Watermelon for applesauce, and voila, watermelon cupcake recipe :)
1c roughly processed watermelon, including juice
1 1/2c plain flour
1t baking soda
1/2 block of feta, in 1/2cm cubes.
Cream together butter and sugar. Beat in egg. Add alternately watermelon and flour/soda/seasoning mix, about 1/4 at a time. Mix well between additions. Mix in feta. Fill muffin tins half to three quarters full and bake for 10-15 minutes at 180C.
Allow to cool in pan for 3 minutes, then turn out onto rack.
1/4 container of icing sugar
1 heaped t butter, melted
Mix ingredients with enough water to make a reasonably running consistency. Dollop onto middle of cakes and allow to drip down sides.
These cupcakes had the most beautiful, light, fluffy texture which kept beautifully – unfridged, unsealed (naughty me) they lasted 3-4 days and were still good.
They had quite a savoury taste; I think most people would prefer to think of them as savoury muffins and eat them without the icing… It would be interesting to try with more sugar and try to make sweet rather than savoury.
To be honest, the feta was good for first day but after that it went solid and… strange. It detracted greatly from the cake. Would love to try them without the feta – I think this would make them more sweet.
I absolutely adore this icing. I literally ate the leftovers by the spoonful. I really need to think of something else to try this icing with... Mmmmm.....