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Grapefruit Cupcakes

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Awhile back I made pink grapefruit cupcakes, and people wanted the recipe. So I finally got around to remembering how I made them. Last Saturday we got some pomelos, which are a citrus fruit kinda like a grapefruit. I decided to do an experiment and see if the cupcakes would still taste good if they were made with pomelos instead of pink grapefruits.

Pomelos have a thick, soft rind. It is quite spongy too.

Before you peel the pomelo, you should get about 2 tsp of zest off of it. I don’t have a zester, so I just used my cheese grater. Once you get the rind off of the pomelo, it looks a lot like a grapefruit, but you want to remove the outer ‘skin’ from the pulpy part. It is kinda bitter and you don’t want that in cupcakes.

So now that you have your pomelo all peeled, squeeze the juice out of about half of it into a separate bowl. At this point, I discovered that my pomelo was  a bit too tart, so I also used the juice and zest from a small minneola tangelo. I love minneolas, they are wonderfully juicy. You can also use regular pink grapefruits, conversion is in the recipe below. In the end you need a little over a 1/4 cup of juice and 6 tsp of zest.

Now that that is out of the way, time to start cupcakes. First start by taking the cream cheese out of the fridge, because then it will be nice and soft by the time you get around to making icing. Preheat the oven to 350° F.

I thought it was hilarious that it was labeled vegetarian.

Separate three large eggs, and set the whites aside for now.  Mix the flour, sugar, baking powder, baking soda and salt into a large bowl. Then make a little well in the center and put oil, water, egg yolks, 3 Tbsp juice, 4 tsp zest, and 1/2 tsp of orange extract. I like the orange extract because it helps to really bring out the citrus flavor. You could use lemon, or even vanilla, extract if you want to.

Whisk the liquids to mix them, and then whisk into the flour mixture just until blended and smooth.

Liquids whisked first. Got a bit over zealous and splashed a bit.

All blended together now.

Time to use those egg whites. Beat them in a medium bowl with a mixer on high speed until frothy. Add 1 tsp juice, continue to beat on high speed until stiff peaks form when the beaters are lifted.

When it looks like this, it is juice time.

With a rubber spatula, stir 1/3 of the beaten egg whites into the cupcake batter, then gently fold the remaining whites until just blended.

See the bubbles? They are very important, you wants lots of these.

Put liners in muffin cups, if you haven’t done so already, and spoon 1/4 cup into each one.

Bake 15 to 18 minutes until the tops are browned a toothpick inserted near the center comes out clean. Cool on in pan on wire rack for five minutes and then remove to rack to cool completely.

All of those bubbles make it nice and spongy.

While those are cooling, it is frosting time. Put the softened cream cheese in a medium bowl with the remaining juice, 1 tsp orange extract, 2 tsp zest. Blend well then add 1 cup powdered sugar. At this point you can fold in 1/2 cup whipped whipping cream if you want a really light fluffy frosting. Add two drops red and two drops yellow food coloring.

I didn’t have whipping cream this time, so it is just the cream cheese icing. This recipe makes 12-16 cupcakes, depending on how full you fill the cups. I found I had a bit too much icing for my 12, so I filled some of them. To do that, I used a melon baller to scoop out some of the middle, which I then filled with icing before icing the whole thing.

Now sit back and enjoy the fruity goodness.

 

Grapefruit Cupcakes

Recipe Ingredients:

Cupcakes

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 1/4 tsp baking powder

1/2 tsp each baking soda and salt

1/4 cup each water and oi

l3 large eggs, whites and yolks separated

1/2 tsp orange or lemon extract

3 Tbsp plus 1 tsp fresh grapefruit juice*

2 tsp each freshly grated grapefruit and lemon zest*

*any combo of citrus fruits can be subsituted

Directions

Preheat oven to 350° F. Line 12-16 regular sized muffin cup with paper or foil liners. Stir flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center; put oil, water, egg yolks, 3 Tbsp grapefruit juice, orange extract, and zest in. Whisk liquids to mix, then whisk with flour mixture just until well blended and smooth.

Beat egg whites in a medium bowl with mixer on high speed until frothy. Add remaining 1 tsp grapefruit; beat until stiff peaks form when the beaters are lifted. With a rubber spatula, stir 1/3 of the beaten egg whites into the cupcake batter, then gently fold in the remaining whites until just blended. Spoon 1/4 cup into each lined cup.

Bake 15 to 18 minutes until tops are browned and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes before removing to rack to cool completely.

Frosting

8oz package cream cheese, softened

3 Tbsp grapefruit juice

1 tsp orange extract

2 tsp zest

1 cup powdered sugar

red and yellow food coloring

optional-1/2 cup whipped whipping cream

Directions

Place softened cream cheese in medium bowl with juice, zest, and orange extract. Beat with mixer until blended. Add powdered sugar and blend. (add whipped cream if desired.) Then add two drops red and two drops yellow food coloring and mix in.

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About WheatieBee

My name is Amy, and I love all things designish and crafty. I also love unraveling sweaters, Cadbury's chocolate, and squirrels.

4 responses »

  1. I’ve never heard of grapefruit cupcakes before. How creative!

    Reply
    • My parents are part of a food co-op (I believe that is what it is) and one week they got a lot of grapefruits, which no one in my family eats. So I figured there had to be a way to use them up, thus cupcakes cause who doesn’t love those? 🙂

      Reply
  2. so did they taste different ?

    Reply
  3. About the same as pink grapefruit, just a bit more towards the orange side because of the minneola. I should have doubled it, because they were gone right quick.

    Reply

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