Candied Grapefruit Cupcakes

Name: Candied Grapefruit Cupcakes
Ingredients: 1 red grapefruit; 3 tablespoons elderflower liqueur (such as St-Germain); 1/2 cup granulated sugar; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 stick unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 tablespoon finely grated red grapefruit zest; 1/2 cup milk; 1 stick unsalted butter, at room temperature; 3 cups confectioners' sugar; 2 drops red food coloring (optional); 1 tablespoon finely grated red grapefruit zest, plus segments for topping; 2 tablespoons elderflower liqueur (such as St-Germain)

17 ingredients

23 steps

Ingredients

1 red grapefruit
3 tablespoons elderflower liqueur (such as St-Germain)
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon finely grated red grapefruit zest
1/2 cup milk
1 stick unsalted butter, at room temperature
3 cups confectioners' sugar
2 drops red food coloring (optional)
1 tablespoon finely grated red grapefruit zest, plus segments for topping
2 tablespoons elderflower liqueur (such as St-Germain)

Directions

1

Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands.
2

Place in a saucepan; cover with water and bring to a simmer.
3

Drain the zest and return to the saucepan; cover with water and repeat 2 more times.
4

Set the zest aside.
5

Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting.
6

Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar.
7

Add the zest, reduce the heat to low and simmer 20 minutes.
8

Remove with a slotted spoon; set aside.
9

Reserve the syrup.
10

Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners.
11

Whisk the flour, baking powder and salt in a medium bowl.
12

Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
13

Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest.
14

Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
15

Divide the batter among the muffin cups, filling each two-thirds of the way.
16

Bake until a toothpick inserted into the centers comes out clean, 18 minutes.
17

Poke a few holes in each cupcake with a toothpick.
18

Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup).
19

Remove the cupcakes to a rack to cool completely.
20

Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
21

Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
22

Spread the frosting on the cupcakes.
23

Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.