Blushing Grapefruit Cupcakes

DIRECTIONS

• 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.