Cantaloupe Cupcakes

Summer must be coming to an end.  My burning desire to wear worn-out jeans, boots, and anything chocolate brown is almost as strong as my craving to wear light skirts was in early Spring.  Before letting summer and its ponytailed, sandaled, swimming pool splashes disappear, I had to give it a proper cupcake sendoff.  The golden ball of cantaloupe that tops these cantaloupe cupcakes almost looks bright enough to give you one last tan (or, in my case, burn).

Ingredients
Cupcake 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
Cupcake Directions

1.  Preheat oven to 350 F.
2.  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.
3.  Mix in melted butter, semolina flour, all-purpose flour, vanilla, and baking powder.
4.  Fill cupcake liners 3/4 full.
5. .........

For full instruction please see : www.cupcakeproject.com

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