Sunday, January 27, 2013

Week 4 (Grapefruit Cupcake Recipe)

Highlights from our week:
  • It was my momma's birthday this past week.  Happy Birthday Binks!
  • We had a fun game night with another Seminary couple.  I won a game that I had never played before.  I'm pretty competitive and I like winning.  We ate a grapefruit cake with them.
  • The eating of aforementioned cake sent my lovely husband on a mission.  Within 24 hours of eating the grapefruit cake, we were making grapefruit cupcakes with a grapefruit infused cream cheese frosting and garnished with fresh raspberries.  Yes, I have watched Cupcake Wars one too many times. Scroll down for the recipe.
  • Ian finished his J-term class!  Wootwoot!  He did really well in the class!  Second semester starts Monday.  
  • We (unexpectedly) got to see a friend from IL this weekend!  Thanks for hanging out with us Ben!  
  • I am throwing around the idea of running a half marathon in mid-May.  I would need to start training in the near future (The half is 16 weeks from today).  There is also a 10 miler.  It seems like a unique race, so maybe I will do it as part of half marathon training for a different half.  

What I've been making:
Jonah 2:8 - now hanging in our pantry

What I've been running: Hills, hills, and more hills. 
What I've been listening to: Mars Hills' Esther series
What I've been enjoying: the longer sunlight hours.  It was 5:30pm the other night and it was not completely dark out!  Wootwoot!
What I've been smelling: sweet-scented candles (and grapefruit cupcakes) and it is in plan to make some pumpkin cinnamon woes this afternoon.
What I've been humming:


Are you still with me?  Here is the recipe. Knock yourself out.

Grapefruit Cupcakes (makes 30ish cupcakes)

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar (I used 1.5 cups and they were still delicious)
  • 2 eggs
  • 3 cups cake flour (we used regular flour and it turned out just fine)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fresh grapefruit juice
  • 3/4 cup milk
  • 1 teaspoon grated grapefruit peel
  • 1-1/2 teaspoons vanilla extract
  • 4 ounces butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/3 (scant) cup fresh grapefruit juice
  • 1 (scant) tablespoon grated grapefruit peel
  • Optional: a splash of vanilla extract
  • 30-60 fresh red raspberries
Preheat your oven to 350 degrees.  Line your cupcake tins or grease them whichever floats your boat.  

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in peel and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. 

Fill prepared muffin cups so they are about 1/2 full. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch.  This took about 14 minutes, but we live 5,387 feet above sea level.  Basically when a toothpick goes in and comes out clean, you are good to go.  Repeat with any remaining batter. Let cool completely.

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the grapefruit juice and peel.  If you want to add vanilla extract, beat that in too.  Frost your cupcakes.  Top with a raspberry or two.  Enjoy!

Sources: Cake - Taste of Home   Frosting - Food Network

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