Blushing Grapefruit Cupcakes

Recipe by Mom2Rose
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READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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.
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