This is the first of a few recipes I will be posting in follow up to the cupcake garden party I co hosted last weekend. This cupcake was a big hit, and I adapted it from myrecipes.com. The cupcake has a soft pink color to it that is very fresh and summery. The grapefruit flavor comes through pretty well because I kicked it up a bit in the batter. I suggest you do all your grapefruit grating all at once in one bowl. It equaled to about roughly three pink grapefruits. I have small hands so this part was cumbersome and awkward. But it is worth it in the end, trust me!
Pink Grapefruit Cupcakes
Ingredients:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 1/3 cups granulated sugar
4 large eggs at room temp for 15-20 minutes
7 oz. reduced fat plain greek yogurt, at room temp for 10 minutes
8 tsp. fresh squeezed grapefruit juice
1 tsp. vanilla extract
4 well rounded Tbsp. grapefruit zest
Frosting:
1 8oz. block 1/3 less fat cream cheese, softened
4 cups powdered sugar
1/4 tsp. vanilla extract
1 tsp. pink grapefruit zest
2 tsp. pink grapefruit juice
2 drops red food coloring
pale pink pearlized candied pearls for decoration
Preheat oven to 350˚ In a medium bowl, measure and mix lightly with a fork all your dry ingredients. Line a cupcake or muffin tin with cupcake liners and set aside. Prezest and juice all your grapefruit needs before you get started. Set it aside.
With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and mix until smooth. Add the yogurt, juice, vanilla and zest. Turn the electric mixer to low and slowly add the flour, scraping sides as you go. Do not over mix. When all the flour is incorporated, mix for a few seconds more and then you’re done.
With a small spoon, dollop batter into each liner 2/3 full. Bake in the oven for 10-15 minutes, or until edges are slightly gold and the cakes springs back when touched in the middle. Let cool on wire racks completely.
To make frosting, whip the cream cheese until smooth, then slowly add the powdered sugar on medium speed, with vanilla, juice and zest. Beat until smooth and fluffy. Add the red food coloring to give the frosting a pink tint. Frost the cupcakes with generous swirls and sprinkle with the candies and serve.
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