CANDIED GRAPEFRUIT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
- Divide the batter among the muffin cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely.
- Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
- Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.
BLUSHING GRAPEFRUIT CUPCAKES
Make and share this Blushing Grapefruit Cupcakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 40m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F
- Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
- Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
- Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
- Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
- Beat egg whites in a medium bowl with mixer on high speed until frothy.
- Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
- With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
- Spoon 1⁄4 cup into each lined cup.
- Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
- Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
- Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
- On high speed, beat until smooth and fluffy.
- Finely chop 1 grapefruit segment and stir into frosting.
- Spread on cupcakes.
- Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
- NOTE: Can be made through Step 5 up to 3 days ahead.
- Refrigerate airtight.
- Section grapefruit up to 1 day before using; refrigerate covered.
Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 55.2, Sodium 195.8, Carbohydrate 30.6, Fiber 0.3, Sugar 19, Protein 3.5
BLUSHING STRAWBERRY CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners.
- In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth. Puree should equal about 1 3/4 cups, if not add more water. Set aside 1/4 cup of the puree for frosting.
- In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes. Scrape down the sides of bowl to make sure all the batter is well incorporated. Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes. Remove the tins from the oven cool slightly before removing the muffins. Cool completely on a wire rack before frosting.
- Frosting: In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring. Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes. Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade. Frost the cupcakes with the colored frosting and garnish each with a strawberry slice.
GRAPEFRUIT ZABAGLIONE
Make and share this Grapefruit Zabaglione recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
- Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
- Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
Nutrition Facts : Calories 79.8, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 29.2, Carbohydrate 12.4, Sugar 12.1, Protein 1.7
BLUSHING GRAPEFRUIT SORBET
Not overly sweet, this sorbet is a hit at the holidays, when there's plenty of citrus fruit on hand. Try it as a light, summer refresher, too.-Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool., In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm.
Nutrition Facts : Calories 188 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 0 fiber), Protein 0 protein.
GRAPEFRUIT MANGO SPLASH SMOOTHIE
Make and share this Grapefruit Mango Splash Smoothie recipe from Food.com.
Provided by Ali in Cali
Categories Smoothies
Time 7m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Peel grapefruit.
- Add to blender with other ingredients.
- Blend.
- Enjoy.
Nutrition Facts : Calories 203, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.3, Sodium 27.4, Carbohydrate 47.3, Fiber 2.6, Sugar 37.5, Protein 2.8
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