From The Superfun Times Holiday Cookbook, these Pink Grapefruit Cupcakes were made for the Oscars party section because they’re just so glamorous. But they’re just as perfect for a birthday, Christmas, New Year’s or any occasion that deserves a little extra razzle dazzle. Grapefruit doesn’t get nearly enough love in desserts, so let’s change that. Its bright, floral bitterness makes these cupcakes stand out. With citrusy cake, fluffy frosting, and a jeweled crown of candied peel, we’re dipping our toes into candy making (not literally, that would hurt) and serving up pure Hollywood glamor.
Don’t be intimidated by the candied peel! Really, you’re just boiling the peel twice to get it nice and soft and make it less bitter. After that, it gets boiled in sugar. You could use a candy thermometer, but since we aren’t starting a candy making business, just keep it simple and watch for a boil, then bring it down low. And make extra peel to snack on! It’s so chewylicious.
If you really really REALLY don’t want to candy anything, some fresh grapefruit slices would be yummy, too. Just garnish at the last minute. And a dusting of pretty pink sugar wouldn’t hurt, either.
Pink Grapefruit Cupcakes
Notes
Ingredients
For the Candied Grapefruit Peel
- 1 large pink grapefruit
- 1 cup granulated sugar
- 1/2 cup water
For the Cupcakes
- 3/4 cup unsweetened almond milk or other nondairy milk
- 1/2 cup fresh grapefruit juice
- 1/3 cup canola oil
- 3/4 cup granulated sugar
- 1 tablespoon grated grapefruit zest
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Icing
- 3 cups powdered sugar sifted
- 1/2 cup refined coconut oil melted
- 1/4 cup fresh grapefruit juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the candied peel
- Cut off the top and bottom ends of the grapefruit. With a paring knife, cut away the peel in wide strips, leaving some of the white pith attached. Slice into strips about 1/4 inch wide.
- Place peel strips in a 4-quart pot and cover with cold water. Bring to a boil, then drain. Repeat this process two more times.
- Return the peel to the pot. Add sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer until peel is translucent, 15 to 20 minutes.
- Drain, then place the peel on a wire rack to dry, 2 to 4 hours. Store in an airtight container until ready to use.
Make the cupcakes
- Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners. Lightly coat liners with nonstick spray.
- In a large bowl, whisk together almond milk, grapefruit juice, oil, sugar, grapefruit zest, and vanilla.
- Sift in flour, baking powder, baking soda, and salt. Mix until smooth.
- Fill liners two-thirds full. Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the icing
- In a bowl, whisk together powdered sugar, melted coconut oil, grapefruit juice, vanilla, and salt until smooth. Refrigerate 30 minutes.
- Using a mixer, whip the chilled icing on medium-high speed until light and fluffy.
- Frost cooled cupcakes with a knife or piping bag. Garnish with candied grapefruit peel.
