aquaticneko
Veteran
Ingredients
- 16 ounces full-fat cottage cheese
- 1/2 cup sugar
- 2 tablespoons whole milk
- 4 ounces cantaloupe, pureed
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3/4 cup semolina flour
- 3/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
Frosting Ingredients - 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons very finely chopped cantaloupe
- Cantaloupe balls for topping cupcakes
Instructions
- 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 - In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
- Add powdered sugar a little bit at a time until fully combined.
- Mix in vanilla and cantaloupe.
- Pipe or spread on cooled cupcakes.
- Just before serving, top cupcakes with cantaloupe balls.