Candy Shop Sweet Treats...

Pink Grapefruit Cup Cakes

 

We found the inspiration for these tart and tasty mini cakes 

that have the body of a rich pound cake with the gooey goodness 

of cream cheese frosting in the candy shop 

on Santa Barbara's Sterns Wharf.

 

Ingredients:
For the cake:
(All at room temperature)
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh pink grapefruit juice or substitute a Tbs.
Giffard Pamplemousse Pink Grapefruit Liqueur
(or any other that you may have like Grand Marnier)
2 tsp. finely grated pink grapefruit zest

For the basting sauce:
1/4 cup fresh pink grapefruit juice
1/2 cup powdered sugar


Directions:
 Have all the ingredients at room temperature.
 Preheat oven to 325°F. Prepare cupcake tins to accommodate 16 with cooking spray or papers.

 

       To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and grapefruit juice. 

      Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the grapefruit zest. 

      Spoon the batter into the cup cake tins. . Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 35-45 min. Transfer the cup cakes onto a wire rack and let them cool while preparing the basting sauce.  Take a bamboo skewer and make holes in each cake and drizzle the sauce on each cake.

Allow to cool completely.

 

For the Frosting...Make this while the cake is baking 

and put in the fridge to set.

1/2 pound cream cheese at room temperature

1/2 pound unsalted butter at room temperature

1 1/2 pounds confectioners' sugar, sifted

1 teaspoon pure vanilla extract

1 tb pink grapefruit juice

drop of red food coloring to make a pale pink

      1 tb grated pink grapefruit zest

 

Beat together the cream cheese, butter and vanilla and juice 

until light and fluffy. Add the confectioners' sugar a little at a time

And whip until it is velvety and light. 

Next fold in the grapefruit zest. 

 

One hour before serving, frost the cakes lavishly and decorate 

with grapefruit gum drops or the candy of your choice.  

 

 

 

Comments

[Online Consultation]

Mini Cakes, what an inspiring desert. too bad for those on diet.

[kellypea]

I've been thinking about making cupcakes myself this weekend, but the guys in the house like chocolate. This sounds like a lovely recipe -- anything with cream cheese has my attention. Thanks for stopping by my blog!

[Michal Mitchell]

Sherry, these look great! I have never heard of pink grapefruit liqueur...leave it you!!!

[Bibi Bailey]

They sound and look delicious. I think the cream cheese really makes it for me. I will try these soon.

[Joanne]

Beautiful! Thanks for sharing.

[Janice]

These look great, love the color, and interesting flavor of grapefruit

[5 Star Foodie]

What a unique cupcake with grapefruit flavor! Very cute!