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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from Crepes of Wrath - /2009/04/22/grapefruit-cupcakes/#more-713 Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon table salt |
1 cup plain nonfat yogurt |
1 cup sugar |
3 large eggs |
zest of three smallish grapefruit |
1/2 teaspoon pure vanilla extract |
1/2 cup vegetable oil |
1 tablespoon sugar |
1/3 cup freshly squeezed grapefruit juice (from the grapefruits above) |
1 cup confectioners' sugar |
2 -4 tablespoons freshly squeezed grapefruit juice (from the grapefruits above) |
Directions:
1. Preheat the oven to 350 degrees. Grease and/or line a 12-cup muffin tin.
2. Sift together the flour, baking powder, and salt into a small bowl. In a larger bowl, combine the sugar and grapefruit zest and rub together with your hands until the sugar is a pale yellow/orange color.
3. Add the yogurt, eggs, and vanilla to the sugar mixture. Slowly whisk the dry ingredients into the wet ingredients until just incorporated. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.
4. Pour 1/4 cup of batter into each muffin cup and bake for 15-20 minutes or until the cakes are a golden color and they spring back when touched.
5. Make the simple syrup while the cakes bake. Pour the grapefruit juice and the sugar into a small pan. Heat over medium heat until the sugar dissolves and the mixture is clear. Set aside.
6. When the cakes are done, allow them to cool in the pan for a few minutes. While the cupcakes are still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Allow the cupcakes to cool completely and remove from the pan.
7. Make the glaze. Whisk the grapefruit juice and confectioner’s sugar together until smooth. Drizzle over the cake and allow to harden for a little bit.
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