Ruby Red Grapefruit Cupcakes Recipes

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RUBY RED GRAPEFRUIT CAKE



Ruby Red Grapefruit Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 20

Nonstick baking spray
2 1/2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup freshly squeezed Florida orange juice
1 banana, smashed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
Glaze sauce, recipe follows
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup finely chopped pecans

Steps:

  • Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
  • Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
  • Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
  • This could be a layer cake with cream cheese icing.
  • Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

BLUSHING GRAPEFRUIT CUPCAKES



Blushing Grapefruit Cupcakes image

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

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1/4 cup water
3 large eggs, separated
3 tablespoons fresh grapefruit juice
1 teaspoon fresh grapefruit juice
2 teaspoons freshly grated grapefruit peel (and lemon peel)
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh grapefruit juice
1 teaspoon freshly grated grapefruit peel (and lemon peel)
1 1/4 cups confectioners' sugar
2 drops red food coloring
3 cups grapefruits, segments preferably Ruby Red grapefruit
mint leaf

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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