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    Blushing Grapefruit Cupcakes

    Source of Recipe

    Womans Day 2-1-2004

    List of Ingredients

    1 c. flour
    c. sugar
    1 tsp. baking powder
    tsp. each baking soda and salt
    c. each oil and water
    3 lg. Eggs, yolks and whites separated
    3 tbls + 1 tsp. fresh grapefruit juice
    2 tsp. each freshly grated grapefruit and lemon peel

    1 brick (8 oz) cream cheese, softened
    2 tsp. fresh grapefruit juice
    1 tsp. each freshly grated grapefruit and lemon peel
    1 c. confectioners sugar
    2 drops red food color
    3 c. grapefruit segments (see note), preferably Ruby Red

    Garnish: Mint Leaves


    Cupcakes: Heat oven to 350F. Line 16 regular size (2 12) 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 tbls. 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 sped 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 c. into each lined muffin cup.
    Bake 15-18 minutes until tops are browned and pick inserted near centes comes out clean. Cool in pan on wire rack 5 minutes before removing to rack to cool completely.
    Frosting: Beat ingredients (except for 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: Cut peel off grapefruits to the flesh with a sharp paring knife, then cut between membranes to release segments.




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