You know that ridiculous grapefruit diet that people used to go on? The one where they would eat exclusively grapefruit and nothing else then expect to lose weight. I would do that. I so would.
I. Heart. Grapefruit.
I eat at least two maybe three grapefruits every morning. I’ve been doing that for about a month now and I haven’t gotten sick of it and I probably never will. I actually wake up looking forward to it.
I used to have a weird problem with breakfast. On the one hand it’s my favourite meal. The crêpes. The bacon and eggs. The waffles. The pancakes. The muffins. The bagel sandwiches. Etc…etc… On the other hand all those things are delicious but, like most of us, I just don’t always have the time to make them in the mornings. So the breakfast we get stuck with instead is something like soggy cereal, half-burned toast or a bruised banana. Yum…
Then there’s grapefruit. Aaah beautiful grapefruit. So easy and yet so good.
I’m thinking that if I had to eat grapefruit and only grapefruit every day it wouldn’t get boring as long as I got to jazz it up with some grapefruit recipes like this little gem. Pink Grapefruit Yogurt Cupcakes with grapefruit cream cheese icing. Heck yes!
Pink Grapefruit Cupcakes
Makes about 15 – 17 cupcakes.
Source: Adapted from Joy the Baker’s Pink Grapefruit Yogurt Cake.
2 cup flour
1 tbsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 cup plain whole milk yogurt
1/3 cup vegetable oil
1 tbsp grapefruit zest
2 tbsp grapefruit juice
Grapefruit Cream Cheese Icing
1/3 cup butter, softened
3/4 cup cream cheese, room temperature
1 tsp vanilla extract
1 tsp grapefruit zest
2 tbsp grapefruit juice
4 cup powdered sugar
4 -8 drops red food colouring
For the Icing:
Make the icing first then allow it to firm up in the refrigerator for at least 30 minutes before you use it. Combine the butter, cream cheese, vanilla, grapefruit zest and juice in an electric mixer on low speed until it’s blended smooth. Add the powdered sugar and mix until it’s smooth.
For the Cupcakes:
Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line one and a half muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, baking powder and salt to blend.
On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar.
In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, and grapefruit juice and stir well to combine. Add the flour mixture and mix it til smooth.
Pour the batter into muffin cups about 3/4 of the way filled and bake them for about 20 – 25 minutes until the tops are a light golden brown and a toothpick inserted into the tops comes out clean. Once they’re baked set them aside to cool for 10 – 20 minutes. Use your favourite piping tip and decorate them with the cream cheese icing. Store them in the refrigerator. Enjoy!