Sunday, March 20, 2011

Pink Grapefruit GF Cupcakes

With the spring-like weather lately, I was in the mood to bake something light and fruity. I found a grapefruit in the fridge and decided to create my own Pink Grapefruit cupcake recipe. I've never had a Pink Grapefruit cupcake before, but I'm really pleased with my outcome! My Pink Grapefruit GF Cupcakes are delectable - very flavorful, citrus-y, light, and refreshing!

When I pulled the cupcakes out of the oven, the tops were very poofy. And, of course, they started to sink a little when they were cooling. Luckily, the tops just flattened out to stay a little poofy, and they didn't sink completely like my Black Bean Cupcakes did! I was afraid of what the texture of the cupcakes would end up like, but to my delight they are moist and spongy!

·1 large grapefruit, zest and juiced
Cupcake Ingredients:
·3 large eggs, separated
·¾ cup sugar
·¾ cup GF all-purpose flour
·½ tsp xanthan gum
·1 tsp baking powder
·½ tsp baking soda
·¼ tsp sea salt
Frosting Ingredients:
·2 TBS butter, softened
·1½ - 2 cups powdered sugar
·1 TBS maraschino cherry juice

Preheat oven to 350˚. Line 12 muffin cups with paper liners. Zest grapefruit and then juice it. Set aside in separate bowls.

Separate the egg whites from the egg yolks. In a kitchen stand-mixer, beat egg yolks for 3-5 minutes until light yellow in color. Add sugar and beat until well-combined.

In a separate bowl, combine GF flour, xanthan gum, baking powder, baking soda, and salt. Gradually add flour mixture to egg mixture and mix until just combined. Stir in 1-2 TBS of grated grapefruit zest and ¼ cup of grapefruit juice.

In a separate bowl, beat egg whites on high until fluffy. Then fold egg whites by hand into cupcake batter until completely combined.

Pour batter into muffin tins filling about ¾ of the way up. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the muffin pan for 5 minutes before removing to a wire rack to cool completely.

In kitchen stand-mixer, beat butter with an electric mixer until creamy. Add 2 TBS grapefruit juice, ½ cup of powdered sugar, and maraschino cherry juice. Mix until smooth while also gradually adding the remaining powdered sugar. Fold in 1 TBS of grapefruit zest by hand.

Frost cupcakes once cool and garnish with grapefruit segments.

Yields: 12 cupcakes

I've also shared this recipe on: Slightly Indulgent Tuesdays, Seasonal Sundays, Gluten Free Wednesdays, This Week's Cravings


Anonymous said...

Looks yummy! Make this next weekend when your home!

Love ya!


As Good As Gluten said...

I'm going to freeze a few cupcakes and hope they make it home! If not, the Thin Mints will definitely make it home! I haven't even snuck one out of the freezer! :)

Iris said...

Those look so cute! What a great idea!

withoutadornment said...

These are incredibly cute! I especially love the pink paper cups.

Gigi said...

These are so pretty! And the sound of pink grapefruit, well, I love it! I think I'll try my own vegan version of this fantastic little cupcake!! :)

As Good As Gluten said...

Gigi - please share the outcome of your vegan version; I'd love to hear how they turn out!

shopannies said...

so very cute I love the use of the pink

sophiesfoodiefiles said...

I love pink grapefruit in muffins & cakes too!

What a neat & great tasty idea of yours!

MMMMMMMMMMM,...a real delight!

Amy at Simply Sugar & Gluten-Free said...

Hi! Thanks so much for linking up to Slightly Indulgent Tuesday! This looks great...I noticed that you didn't link back to the post. Would you mind adding a link?


As Good As Gluten said...

Thanks, Amy! I'm still getting the hang of blogging, so I'll work on the link back.