Happy Valentine's Day! Here is a fun, pink treat to celebrate this LOVE-ly holiday.
We have been eating alot of grapefruit around here. They were 5 for $1 at the store awhile ago and we purchased quite a few. We have been just eating them, for breakfast, lunch, snacks and dinner, so I thought it would be fun to have them in a different way. The cake in these cupcakes is not too sweet and it reminded me of a sponge cake. The cream cheese frosting adds just enough sweetness to make these cupcakes really delicious. And throughout the whole thing, you can taste the sweet/sour of ripe grapefruit.
I love seeing all the grapefruit and lemon zest in the cake and frosting. These little bites are perfect for a fun day. Make some and share them with everyone you care about- Trust me, everyone will be smiling!
On a fun little side note- My blog was named one of Utah's 10 Hottest Food Blogs- Go HERE to read about it on Utah Stories and check out the other great blogs mentioned. I am definitely feeling the love!
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup each oil and water
3 large eggs, yolks and whites separated
1 tsp fresh grapefruit juice
2 tsp each freshly grated grapefruit and lemon peel
1 brick (8 oz) cream cheese, softened
2 tsp fresh grapefruit juice
1 tsp each freshly grated grapefruit and lemon peel
1 1/4 cup confectioners’ sugar
2 drops red food color
3 cups grapefruit segments, preferably Ruby Red
Garnish: mint leaves
Cupcakes: 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.
Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
Can be made through Step 5 up to 3 days ahead. Refrigerate airtight. Section grapefruit up to 1 day before using; refrigerate covered.
Coming on Monday- Carrot-Parmesan Risotto