Blushing Grapefruit Cupcakes

Source: Woman's Day

• Ready In: 40 mins
• Serves: 16
• Yields: 16 cupcakes

Ingredients

• Cupcakes

• 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)

• Frosting

• 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

Directions

1. Heat oven to 350°F
2. Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
3. Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
4. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
5. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
6. Beat egg whites in a medium bowl with mixer on high speed until frothy.
7. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
8. With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
9. Spoon 1⁄4 cup into each lined cup.
10. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
11. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
12. Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
13. On high speed, beat until smooth and fluffy.
14. Finely chop 1 grapefruit segment and stir into frosting.
15. Spread on cupcakes.
16. Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
17. NOTE: Can be made through Step 5 up to 3 days ahead.
18. Refrigerate airtight.
19. Section grapefruit up to 1 day before using; refrigerate covered.