Grapefruit cupcakes

an experiment today.


Grapefruit cupcakes

1 large grapefruit
2 eggs, separated
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cups flour
1/2 tbs baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Line cupcake pans.
Zest grapefruit; set aside zest. Cut grapefruit in half. Scoop sections into blender, add juice left in grapefruit halves. Blend.
Whip egg whites until stiff; set aside.
Sift together flour, baking powder and salt. Set aside.
Beat sugar and butter until creamy. Add vanilla and egg yolks, stir until mixed. Alternately add flour mixture and blended grapefruit. Fold in egg whites. Spoon into prepared pans. Bake for 11 minutes for mini cupcakes, 25 minutes for regular.
Cool on wire rack.

Frosting:
1/4 cup butter
4 oz cream cheese
4 cups powdered sugar
2 tbs milk
Grapefruit zest

Mix butter, cream cheese, milk and zest. Add powdered sugar until desired consistency. Spread or pipe onto cooled cupcakes.