Ari How-to Grapefruit Cupcakes

8 Aug

So I came across the wonderful Whisk Kid blog a while back and made the famous Rainbow cake. It was a huge hit at the Oscar Party I brought it to.

After browsing more recipes I discovered the delicious Grapefruit Cupcakes. The images were gorgeous and the recipe was something I’d never seen or tried before. So, I gave it a try. Thank goodness I did. They were also a huge hit. I made them for my father’s 65th Birthday and they were gone before the party ended.

This is what they look like:

Here is my adapted version:

I the buttercream recipe provided by Whisk Kid is long and tedious. I just threw something together myself and it turned out great!

Grapefruit Cupcake Batter

1 1/2 cups flour

2 teaspoons kosher salt

1 cup + 1 tablespoon sugar

3 teaspoons grated grapefruit zest (I added the zest of a large grapefruit)

1 cup plain yogurt (room temperature)

4 eggs (room temperature)

1/2 teaspoon vanilla

1/2 cup vegetable oil

1/3 cup freshly squeezed grapefruit juice (I love my juicer!)

Preheat oven to 350 degrees F.

Sift flour, baking powder, and salt into a bowl. In the bowl of an electric mixer, combine 1 cup of sugar and grapefruit zest, rubbing between your fingers until moistened and fragrant. Whisk in the yogurt, the eggs, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared cupcake pan and bake for 15-20 minutes, or until the cake springs back when pressed.

While the cupcakes are baking, prepare the grapefruit syrup. Cook 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a sauce pan until the sugar dissolves and the mixture is clear. Set aside.

When the cupcakes are done, allow to cool in the pan for 5 minutes. Remove each cupcake and place on a baking rack over a baking pan or on top of paper towels (there will be some dripping coming up). While the cupcakes are warm, use a toothpick (fork is too large) to poke holes on the tops of the cupcakes. Using a spoon, drizzle the grapefruit syrup over the cupcakes and allow to cool completely before frosting.

Easy Buttercream

2-3 cups powdered sugar
1 1/2 sticks unsalted butter (room temp and cubed)
1 teaspoon vanilla
2 tablespoons heavy whipping cream
1/2 tsp honey (optional)

Cream butter and sugar for about 3 minutes. Add Honey. Add vanilla and cream. Mix for 1 minute.

Frost and decorate with slices of grapefruit. Enjoy!

xoxo Ari

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