Blushing Grapefruit Cupcakes

Directions

1. 1
   Heat oven to 350°F
2. 2
   Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
3. 3
   Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
4. 4
   Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
5. 5
   Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
6. 6
   Beat egg whites in a medium bowl with mixer on high speed until frothy.
7. 7
   Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
8. 8
   With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
9. 9
   Spoon 1⁄4 cup into each lined cup.
10. 10
    Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
11. 11
    Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
12. 12
    Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
13. 13
    On high speed, beat until smooth and fluffy.
14. 14
    Finely chop 1 grapefruit segment and stir into frosting.
15. 15
    Spread on cupcakes.
16. 16
    Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
17. 17
    NOTE: Can be made through Step 5 up to 3 days ahead.
18. 18
    Refrigerate airtight.
19. 19
    Section grapefruit up to 1 day before using; refrigerate covered.