Wednesday, February 8, 2012

Grapefruit Cupcakes

Sixteen years ago I would have never thought I'd willingly eat grapefruit, never mind buy 15 pound bags of them!  The only way I'd come close to eating one was with a tablespoon of sugar poured on top.  And there was no way you'd convince me to drink the leftover juice.  Now I just can't get enough!  I've stopped buying the usual citrus in favor of ridiculous quantities of grapefruit.  When one has this many in the kitchen they must be used creatively.

So began the quest of creating a grapefruit cupcake.

I'd never contemplated flavor combinations for grapefruit.  After a brief Google search and promptly crossing avocado off the list (people actually eat the two together?!), I settled on a simple and from the box white cupcake with sections of peeled grapefruit, grapefruit curd filling, and honey cream cheese ginger frosting.  While I can't comment on the combination of the three components together, the filling and cake were the perfect sweet/ sour balance and tasting the frosting and curd together made my tongue smile.

When I returned to the surgery resident research room the next day to retrieve my container, there was not a crumb left.  Using this as evidence to support the deliciousness of these cupcakes may not be the most reliable as they will devour anything I drop off!

Grapefruit Cupcakes
makes 24

white cake mix and required ingredients
sections of 1 grapefruit

Prepare cake as directed on box.

Gently mix in the sections of grapefruit.
Divide batter evenly in paper-lined cupcake pan.
Bake as directed.
Cool on wire rack.

Grapefruit Curd Filling (from Confections of a Foodie Bride)

Juice of 1/2 large grapefruit
Juice of 1/2 lemon
Zest of 1 grapefruit
1/3 cup sugar
2 eggs
1 stick butter

Mix grapefruit and lemon juice, zest, sugar, and eggs in a glass bowl.

Create double boiler by putting glass bowl on top of pan of simmering water.
Stir until warm.
Add butter.
Whisk until thick.  Temperature will be about 170.
Set aside to cool.

Honey Ginger Cream Cheese Frosting
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1/2 cup honey

1 teaspoon vanilla
2 cups powdered sugar
2 teaspoons fresh, grated ginger

Beat cream cheese and butter together.

Add honey and vanilla, mix.
Carefully beat in powdered sugar one cup at a time.
Mix in ginger.

To assemble, cut a cone shaped hole in the top of each cupcake.

Fill with grapefruit curd.
Use a bag and decorative tip to pipe frosting on to cupcakes.
Refrigerate until ready to serve.

No comments:

Post a Comment