Blushing Grapefruit Cupcakes
Source of Recipe
Womans Day 2-1-2004
List of Ingredients
1 ¼ c. flour
¾ c. sugar
1 ¼ tsp. baking powder
½ tsp. each baking soda and salt
¼ 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 ¼ c. confectioners sugar
2 drops red food color
3 c. grapefruit segments (see note), preferably Ruby Red
Garnish: Mint Leaves
Cupcakes: Heat oven to 350°F. 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 ¼ 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.