Wednesday, May 28, 2014

Grapefruit Cupcakes

Grapefruits are one of those items that you have such big ideas for in the grocery store, but once you get them home, they sit in your crisper for a week or two before you remember that you were going to eat a half everyday.  There are many health benefits to grapefruits that many people aren't aware of.  It contains lots of Vitamin C which helps support your immune system.  In addition to Vitamin C, it also contains Vitamins A, K, and E as well as thiamin, riboflavin, niacin, Vitamin B6, and folate.  If you are on any medication however, talk to your doctor to make sure that grapefruit won't affect your medicine, as it can interfere with many prescribed medications.  Packed with healthful nutrients and full of fiber which helps you feel full and satisfied?  I'm definitely going to dig mine out of my crisper drawer.

If you're purchasing grapefruits that are grown in Texas or Florida, they are in season from October to June, which means they're in their peak!!  And with the weather we've been having in Grand Rapids recently, what could be better than grapefruit cupcakes??  I found this delicious recipe in the May issue of the Food Network Magazine. The garnish on my cupcakes can be found in step by step instructions in the magazine.  I tweaked the recipe (as I always do) because I don't have elderflower liqueur on hand, and I'm not quite sure where to find it as of yet.  However, I think they came out great!

Grapefruit Cupcakes (Recipe courtesy of the May 2014 Issue of Food Network Magazine)
Makes about 12 cupcakes


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon grapefruit zest
1/2 cup milk


1.  Preheat your oven to 350 degrees.  Beat the butter and sugar together in a mixer.  Use speed 2, or medium speed and beat for 5 minutes.  This step is super important because this is where you get some of your height.  The butter mixture should look white when done.  Beat in eggs one at a time.

2.  Beat in vanilla and grapefruit zest.  Add the baking powder, salt, and 1/2 cup of the flour to the butter mixture.  Add 1/4 cup of the milk.  Add another 1/2 cup of flour followed by the rest of the milk. Finish with the remaining 1/2 cup flour and mix until just combined.  Take care to not over mix this batter as it will result in cupcakes with tunneling, which is an unattractive crumb on the inside.

3.  Divide into lined cupcake tins and fill 2/3 of the way full.  Mine baked for exactly 17 minutes and were perfectly done without being too golden brown.

Grapefruit Buttercream
Frosts about 12 cupcakes


1 stick unsalted butter, softened
3 cups powdered sugar
2 drops red food coloring, water-based
1 tablespoon grafruit zest
2 tablespoons milk


1.  Begin by beating the butter until fluffy.  If your butter is too melty, it won't fluff as much as you want.  Make sure you leave your butter out about 2 hours before, but no longer.

2.  Add the rest of the ingredients as well as about a tablespoon of grapefruit juice.  Beat well until light and fluffy.  Spread on top of cupcakes.