Yields 12 cupcakes
Grapefruit Curd:
1/4 cup grapefruit juice
1/4 cup lemon juice
8 egg yolks
Zest of one grapefruit
1 cup sugar
Pinch salt
10 tbsp cold butter (cubed)
Batter:
1 cup sugar
2 eggs
2 cup flour
2 tsp baking powder
1/2 cup grapefruit juice
2 tbsp grapefruit zest
1/2 cup melted butter
1 tsp vanilla extract
Icing:
2/3 cup butter (room temp)
4 cups icing sugar
2 tbsp grapefuit juice
1 tbsp lemon juice
- For the curd: Combine the grapefruit juice, lemon juice, egg yolks, half of the zest, and sugar in a medium pot. Cook over medium heat, while continuously stirring, until the mixture coats the back of a wooden spoon and is around 160F degrees.
- Take off of the heat and then add in the salt and the cubed butter, one cube at a time while stirring.
- Pour through a sieve and stir in the rest of the zest. Place in fridge with a piece of saran wrap directly on top to prevent a skin from forming.
- Preheat oven to 325F and line cupcake pan with paper liners.
- In the bowl of an electric mixer beat together the sugar and eggs until light in colour.
- With the mixer on low add in the flour and baking powder.
- Add in the grapefruit juice, zest, melted butter, and vanilla and mix until it is just combined, being careful to not over mix.
- Scoop batter into prepared cupcake pan and bake for 20~ minutes until the cupcakes are springy to the touch.
- Prepare the icing by beating the butter in an electric mixer until it is whipped and slightly fluffy. Add the icing sugar and continue to beat on high for 2-3 minutes. Drizzle in the grapefruit juice.
- Make a hole in each of the cupcakes and pipe curd in the centres.
- Use a 104 piping tip to pipe the icing ruffles.
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