1 1/2 cups white flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup white sugar
3 tsp grated grapefruit zest (approximately one large grapefruit)
1 cup plain whole-milk yogurt (I used nonfat)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
Preheat the oven to 350F. Line a muffin tin with liners and set aside.
Sift together the flour, baking powder, and salt into a medium-sized bowl. In another bowl, combine 1 cup of sugar and zest, rubbing between your fingers until moistened and fragrant. Whisk in the yogurt, eggs, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold the vegetable oil into the batter until incorporated. Pour the batter into the prepared muffin pan and bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
8 large eggs yolks
1/2 cup freshly squeezed grapefruit juice
1/2 cup plus 2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1 cup white sugar
1/8 teaspoon salt
1 1/4 sticks unsalted butter, cold, cut into pieces
*For frosting: 1 cup whipping cream, 1 tsp vanilla, 1/2 cup powdered sugar
Combine egg yolks, grapefruit juice, lemon juice, half of the zest, and sugar in a saucepan; whisk to combine. Cook over med-high heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 10 minutes.
Turn heat down to low. Add salt. Begin adding the butter, piece by piece, stirring constantly. Once you have added in all the butter (and the mixture is thick and beautiful), remove from heat. Strain through a fine sieve into a bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.
To make the frosting, start by whipping the cream, vanilla and confectioners sugar until you have stiff whipping cream (be careful not to over whip!). Combine equal parts whipping cream with grapefruit curd, and gently fold together with a spatula. Spread atop cupcakes!
1 Large Ruby Red Grapefruit
With a vegetable peeler, peel off thin strips of the grapefruit rind. Use a small pairing knife to cut strips into thin strips. Meanwhile, bring 1 part water to 1 part sugar to boil in a small saucepan (I used 1 cup of each).
Add grapefruit peels and boil over med heat for 30-45 minutes. Strain, reserving liquid (which is now a grapefruit infused simple syrup, which you can use for all sorts of delicious things.)
Pour about 1 cup white sugar in a bowl. Toss candied peels in sugar, then spread peels out on foil or wax paper to cool and air dry. These are best after a few hours of drying time. I made them the night before I used them for my cupcakes!
*Recipe and photos from rosemarried*