Grapefruit cupcakes

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 12 cupcakes

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 306, total fat 11 G., saturated fats 7 G., proteins 2 G., carbohydrates 49 G., fiber 1 G., cholesterol 48 mg, sodium 76 mg, sugar 39 G.

These delightful grapefruit cupcakes are bursting with refreshing citrus flavor and perfect for a special occasion. The grapefruit flavor is evident in every cupcake component: zest is added to both the batter and the buttercream, and each cupcake is garnished with a grapefruit wedge and homemade candied grapefruit peel. Before decorating the cupcakes with citrus wedges, remove all membranes. The dessert looks delightful!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon salt
110 g unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tbsp finely grated grapefruit zest
0.5 cups of milk

Candied fruit

1 red grapefruit
3 tablespoons elderflower liqueur (such as St-Germain)
0.5 cup granulated sugar

Glaze

110 g unsalted butter, room temperature
3 cups powdered sugar
2 drops red food coloring (optional)
1 tbsp finely grated red grapefruit zest + peeled wedges for garnish
2 tablespoons elderflower liqueur (such as St-Germain)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, grapefruit, elderflower liqueur

Cooking the dish according to the recipe:

Prepare candied fruits:

Peel the grapefruit zest with a vegetable peeler and slice into thin strips. Place in a saucepan, cover with water, and bring to a boil. Drain the zest and return it to the saucepan, cover with fresh water, and repeat twice more. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the glaze.
Add the liqueur and granulated sugar, bring to a boil over medium heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low, and simmer for 20 minutes. Remove the candied fruit with a slotted spoon and set aside. Do not discard the syrup.

Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
Bake cupcakes:

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then add the vanilla extract and grated grapefruit zest. Reduce the mixer speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; mix until smooth.
Divide the batter among the muffin cups, filling each one two-thirds full. Bake until a toothpick inserted into the center comes out clean, 18 minutes. Poke a few holes in each muffin with a toothpick. Warm the grapefruit syrup and generously brush it over the muffins (set aside any remaining syrup). Transfer the muffins to a wire rack to cool completely.
Prepare the glaze:

In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, about 2 minutes. Add the powdered sugar, food coloring, grated grapefruit zest, liqueur, and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
Spread the glaze on the cupcakes. Dip grapefruit wedges in the remaining syrup and arrange them on the cupcakes; top with candied fruit.