PINK GRAPEFRUIT CUPCAKES

Here’s a simple recipe to start off your baking in 2012. I know this time of year everyone is looking to cut down on the sweets and get back to healthy eating, and maybe this isn’t the best recipe for me to lead off with. But I will continue to be an advocate for dessert and if you ask me, no one should go without it completely.

So go ahead and eat a big healthy salad for dinner, and consider these cupcakes for dessert. I’m not going to tell you they’re good for you, but the portion control is built right in. And thanks to the pink grapefruit, they’re light in flavor and very refreshing.

I am a huge pink grapefruit fan, always have been. I prefer them halved, with each segment cut around so that I could easily scoop them out with a spoon. I love the little bursts of tart brightness.

I realize not everyone likes grapefruit as much as me, my husband included, but even he liked these cupcakes. Of course there is always the option of swapping the grapefruit in this recipe for any other citrus you like, whether it’s tangerines, lemons, and even limes.

INGREDIENTS:
FOR THE CUPCAKES:

• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1/2 cup (115 grams) granulated sugar
• 1 large egg
• 1/4 cup (2 fluid ounces) whole milk
• 1 teaspoon vanilla extract
• 1 cup (124 grams) all-purpose flour
• 1 1/2 teaspoons (4 grams) baking powder
• 1/2 teaspoon (2 grams) salt
• 1 tablespoon grapefruit zest

FOR THE ICING:

• 1/2 cup (50 grams) powdered sugar, sifted
• 1 tablespoon grapefruit zest
• 2 tablespoons fresh grapefruit juice

DIRECTIONS:

• Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with non-stick cooking spray.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and creamy, about 3-4 minutes. Add the egg and mix until incorporated. Add the milk and vanilla extract and mix until combined.
• In another bowl, combine the flour, baking powder, salt, and grapefruit zest. Add the dry ingredients to the wet ingredients and mix until just combined. Batter will be thick.
• Spoon into the prepared muffin pan, filling each cup about 2/3 full. Bake until golden and a toothpick inserted into the center of a cupcake comes out clean, about 12-14 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
• For full instructions please see : www.completelydelicious.com

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