CANDIED GRAPEFRUIT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
- Divide the batter among the muffin cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely.
- Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
- Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.
BLUSHING GRAPEFRUIT CUPCAKES
Make and share this Blushing Grapefruit Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 40m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F
- Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
- Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
- Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
- Beat egg whites in a medium bowl with mixer on high speed until frothy.
- Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
- With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
- Spoon 1⁄4 cup into each lined cup.
- Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
- Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
- Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
- On high speed, beat until smooth and fluffy.
- Finely chop 1 grapefruit segment and stir into frosting.
- Spread on cupcakes.
- Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
- NOTE: Can be made through Step 5 up to 3 days ahead.
- Refrigerate airtight.
- Section grapefruit up to 1 day before using; refrigerate covered.
Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 55.2, Sodium 195.8, Carbohydrate 30.6, Fiber 0.3, Sugar 19, Protein 3.5
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GRAPEFRUIT CUPCAKES - NOSHING WITH THE NOLANDS
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- Preheat oven to 350F. Line 18 muffin pans with cupcake liners. Cream butter and sugar together until fluffly. Add the eggs one at a time and then beat in vanilla, sour cream, milk and grapefruit juice. Mix well. In another bowl whisk the flour, baking powder, soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated. Stir in the zest. Spoon into cupcake liners ⅔ to ¾ full. Bake for 18-20 min. until they bounce back to a light touch and are lightly golden. Let cool on wire racks completely.
- For the icing, cream the cream cheese in a large bowl. Carefully incorporate the icing sugar and the zest and juice and continue to beat until light and fluffy. Add more juice if necessary. Color to the desired pink colour and mix well. Place icing in a piping bag with a tip and decorate as desired. I usually use a star tip 21. You don’t have to be fancy. Sprinkle with pink sugar. Place cupcakes in a covered container until you are ready to eat. Refrigerate, remove from fridge 30 min. before serving. Enjoy!!
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