We all love it when food looks like other food. It’s weird and thoroughly American. In that spirit, I’ve made grapefruit cupcakes! You could conceivably do orange, lime, or lemon slices, too. I needed some grapefruit in my life, though, so here you have it. Let’s get down to it.
for the cupcakes
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups granulated sugar
4 large eggs
1 cup 2% reduced-fat Greek yogurt
1 teaspoon pure vanilla extract
4 tablespoons pink grapefruit zest
Preheat oven to 350°.
Combine flour, baking powder, and salt in a medium bowl and set aside.
Beat butter and sugar with/in an electric mixer on medium speed until light and fluffy. This will take about 2 minutes. Add eggs one at time, mixing to incorporate each one before adding another; mix until smooth.
Add half of flour mixture, and mix it until it’s just combined. Repeat with remaining flour mixture.
Add pre-mixed yogurt and vanilla and mix at low speed. Then add your zest and mix to combine. Put your batter into two cupcakes pans and bake in your pre=heated oven for 12-16 minutes (start checking at 12) You’ll know they’re done when they spring back to your touch, or when a toothpick inserted in the middle comes out clean.
for the frosting
1 cup of butter, two sticks, softened
1 tsp vanilla extract
4-6 cups of powdered sugar, to consistency
2-4 tbsp milk, to consistency
red/pink food coloring
Beat your softened butter until it is smooth. Scrape down the sides and bottom of the bowl completely. Add your vanilla and incorporate completely into the butter, scrape your bowl again. Add the first 4 cups of confectioners sugar and mix on low to combine until smooth. It may get very dry. Add your milk until you get to the consistency you’d like. Add up to 4 tbsp of milk and 6 cups of powdered sugar. If you end up adding more than that, increase the vanilla by a tsp.
Add your food coloring to tint your frosting if desired.
for the white chocolate decoration
This is the trickiest part of the cupcakes. Melt your white chocolate in a glass, microwave safe bowl. I typically put the bowl in on full power for 20 second intervals, mixing between each. It’s very important you melt all of it and eliminate any lumps. Once it’s melted, put the white chocolate into a plastic icing bag or a ziploc with the corner cut out of it. The hole shouldn’t be more than 1/4″ wide.
On a piece of parchment paper laid out on your work space pipe 1/2″ wide dots. Enough to put one on every cupcake. Using a toothpick (or a skewer) gently pull out from the center in six directions, making a sort of star shape. Repeat this for every dot. Place this parchment paper in the freezer to harden.
Get another sheet of parchment paper and using your white chocolate make a circle the approximate size of your cupcake. If you’d like, you can use a pencil to outline the cupcake on the parchment paper to serve as a guide. I simply freehanded it. Once you’ve made enough for every cupcake, take your toothpick or skewer and gently pull inward from the circle at 6 points. Repeat for every circle and place them in the freezer to harden.
Once your decorations are all hardened, you can place them on your cupcakes, dots in the middle.
There are still plenty of BBQs and Summer get-togethers left, so go make these! You’ll be the dessert hero of the season.