The Scran Line
This may like a mini watermelon, but it tastes like a sweet cheesecake cupcake.
215 grams flour
1 1/2 teaspoon baking powder
132 grams sugar
187 milliliters milk
65 milliliters oil
60 grams butter
1 tablespoon yogurt
1/2 teaspoon vanilla extract
2 drops red red food gel
1 drop deep pink food gel
400 grams mini choc chips
1 teaspoon strawberry or watermelon essence
500 grams Philadelphia cream cheese
250 grams icing sugar
1 teaspoon strawberry or watermelon essence.
1 teaspoon red red food gel
1 teaspoon deep pink food gel
250 grams mini choc chips
1 tablespoon gelatin powder + 4 tsbp water
Watermelon Mirror Glaze
200 grams sweetened condensed milk
300 grams granulated sugar
150 grams water
350 grams white chocolate chips
19 grams gelatin (+ 1/2 cup water to bloom)
Green food gel
Yellow food gel
Start off by adding your room temperature cream cheese into a large mixing bowl and use a hand mixer or stand mixer to mix until creamy and smooth. Add sugar, essence and food dye and mix until all are well combined.
Combine gelatin powder and water together and let it bloom for 5 min. Microwave for 10 seconds. Add to cream cheese mixture and mix in well.
Add choc chips and gently fold in.
Add cheesecake mixture to moulds. Use a large spatula to level them off before you freeze them for 3 hours. Overnight is best.
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, food dyes, essence, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add choc chips and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack.
Watermelon Mirror Glaze
Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.
Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
Add bloomed gelatine and stir until dissolved.
Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.
Separate the mixture into two bowl. Colour one of the bowls with one drop of green food gel and one drop of yellow food gel and mix. Separate about 3-4 tablespoons of the green into a smaller mixing bowl and add 2 drops of green food gel. So you'll be left with white mirror glaze in a bowl, green mirror glaze in a bowl and a little bit of dark green in either a squeeze bottle of piping bag.
Allow glaze to cool to 33C before pouring.
To take out the cheesecake from the moulds, very gently run a sharp knife around the top of the moulds and un-mould them. Set them aside on a wire cooling rack.
Start off by pouring the white mirror glaze over the cheesecake moulds. Let them sit for 10 min before you pour another thing layer of white over them. Repeat with the green mirror glaze. If it's a hot day you might want to refrigerate them between each coating.
As soon as the second coat of green is on, add some lines of dark green and use the long park of a tooth pick to blend it into the light green a little.
To finish off, gently place your mirror glaze watermelon cheesecake on top of your cupcakes.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.