No bake Watermelon Cupcakes with coconut cream frosting – vegan

I’m always looking for first birthday party dessert ideas that babies can enjoy too!

It happens too often that the 1st birthday cake is incredibly beautifully decorated and heavenly sweet, with layers of cream and fluffy pastry…but it is not very appropriate for the party boy/girl.

You might have waited 12 months to introduce cow’s milk or added sugar or even eggs…and maybe it is not the best thing to introduce all at once with the birthday cake 🙂

You can always decide that the party boy/girl will not taste the cake at all 🙁

but what about finding a cake recipe that will please both your baby and all the guests?

Today I’m sharing with you a vegan dessert, very refreshing and tasty that can work perfectly for a 1st birthday party. 100% refined sugar free!

Fruit only cakes are very refreshing and naturally sweet. The coconut cream frosting is delicately sweet, as creamy as heavy cream and (very impressive) it doesn’t melt. You can prepare the frosting and decorate the cupcakes in the morning, store them in the refrigerator and serve them in the evening without any problem.

The cupcake size is very cute, but you can also decide to cut the watermelon in one big cylinder and create a watermelon cake. It works too.

If you are not a big fan of watermelon you can easily switch to other kind of fruit: melon, papaya. You just need enough pulp to create small cylinders (aka cupcakes).

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No bake Watermelon Cupcakes with coconut cream frosting – vegan

Ingredients

• 1 watermelon
• 1 can coconut cream
• 1 Tbsp maple syrup or agave
• 1 tsp vanilla extract

For the decoration:

• few mint leaves
• 12 raspberries
• 12 cupcake liners

Instructions

1. Place the coconut cream in the refrigerator for few hours so that the cream part will easily separate from the milk part.
2. Cut out the green peel and the white part of a medium size watermelon.
   
3. Slice the watermelon horizontally in thick slices, double the height of the cupcake liners you are going to use.
   
4. 
5. Using a small circular glass or any small circular object you can find in your kitchen (i.e. cookie cutter, cup, lid…) cut out small cylinders.
   
6. Refine the sides of the cylinders with a knife.
   
7. Place the watermelon cylinders on a paper towel, place another paper towel on top and pat them to remove any extra water.
   
8. Place the watermelon cylinders in the cupcake liners. I suggest to use strong cupcake liners or to double them as the watermelon will release some water and will soak them a bit.
   
9. Prepare the frosting. Open the coconut cream container and place the cream only (not the milky liquid) in a bowl.
   
10. Add the vanilla extract and the maple syrup or agave nectar. If you want the cupcakes to be 100% sugar free you can skip the maple/agave.
    
11. 
12. With an electric beater whisk the coconut cream for 2/3 minutes in order to form a firm cream.
    
13. Place the frosting in a pastry bag and decorate the cupcakes.
    
14. Add some raspberries or mint leaves or decorations on top following the party theme.
15. Store the cupcakes in the refrigerator up until serving them.