Fancy cupcakes in the form of small watermelons will surely attract attention of your guests and will be a hit at your party. Everything, that you need is a pound cupcake, white chocolate, vanilla glaze, food coloring and small chocolate granules. Despite seemingly intricate, this dessert is pretty fast and very просто готовится. 
AT ремя: 5 час.Difficulty: medium Quantity: 16pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr white chocolate chop
- 4 tsp coconut oil
- 1/2 tsp plus 6 drops of gel food coloring green foliage
- 8 drops of lemon yellow gel food coloring
- 1/3 Art. vanilla cream glaze
- 7 drops of true red gel food coloring
- 300 gr pound cake, trim crust
- 1/4 Art. chocolate mini granules
- Special equipment: 2 plastic or silicone eight-egg egg molds (round cells with a diameter of 6 cm.)
Recipes with similar ingredients: white chocolate, coconut oil, cream, cake, chocolate chips (granules)
Recipe preparation:
- Divide white chocolate between two bowls for use in microwave oven. In each add 2 tsp. coconut oil. Microwave individually at intervals of 15 seconds, stirring mass after each interval until chocolate will melt and become homogeneous. Add 1/2 tsp. green food coloring in one of the bowls and mix well. Вadd another dye to another bowl and the remaining 6 drops mix well.
- Put the chocolate in 2 bags with clasps. Cut small a slice from the corner of each packet. Pour Dark Green Chocolate each cell of two plastic or silicone egg molds, moving back and forth in length, leaving gaps and not covering whole chocolate shape. Knock the shapes to make chocolate stack in cells. Freeze until the chocolate has hardened for about 10 minutes. Pour the mold cells with light green chocolate, moving forward and back along the length of the cells of each of the forms. Twist and knock shapes to light green chocolate stack in between dark green with chocolate. Freeze until chocolate hardens, about 10 minutes. Pour the rest of the light green chocolate into the cells and finger or with a brush, distribute the chocolate in the cells so that they the inside was completely light green. Freeze until chocolate does not harden, about 10 minutes.
- Meanwhile, mix vanilla cream glaze with red food dye in a small bowl. Tear the cupcake into small pieces and put them in a large bowl. Add icing cream and mix, until the cupcake is completely colored and when rolled into a ball, it will keep fit.
- With a knife for peeling vegetables, scrape off all the uneven edges of the chocolate with cells. Press 1 tbsp. l cake mixes in each cell, leveling top with an even layer. Press a few chocolate chips into each cupcake. Refrigerate before use for 4 hours or put in the refrigerator for the night.
