Blushing Grapefruit Cupcakes Recipes

BLUSHING GRAPEFRUIT CUPCAKES

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.

CANDIED GRAPEFRUIT CUPCAKES

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.

PINK GRAPEFRUIT CUPCAKES WITH GUAVA TRUFFLE COOKIES AND ROSEWATER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.
• Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool.
• Beat the cream cheese until soft and smooth. Beat in the rose water. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.