Happy New Year everyone!
Here’s a simple recipe to start off your baking in 2012. I know this time of year everyone is looking to cut down on the sweets and get back to healthy eating, and maybe this isn’t the best recipe for me to lead off with. But I will continue to be an advocate for dessert and if you ask me, no one should go without it completely.
So go ahead and eat a big healthy salad for dinner, and consider these cupcakes for dessert. I’m not going to tell you they’re good for you, but the portion control is built right in. And thanks to the pink grapefruit, they’re light in flavor and very refreshing.
I am a huge pink grapefruit fan, always have been. I prefer them halved, with each segment cut around so that I could easily scoop them out with a spoon. I love the little bursts of tart brightness.
I realize not everyone likes grapefruit as much as me, my husband included, but even he liked these cupcakes. Of course there is always the option of swapping the grapefruit in this recipe for any other citrus you like, whether it’s tangerines, lemons, and even limes.
Originally these were going to be muffins, a refreshing way to start your morning. But after licking the beater I realized that label would have been misleading, even if I did have one this morning for breakfast. This is cake, no doubt about it.
I kept the icing simple as I wanted a very simple cupcake that wasn’t overly sweet. The icing of powdered sugar, grapefruit juice and zest is merely an echo of the citrus flavor of the cake.
These pink grapefruit cupcakes may not look like anything you’d find in the display case of a fancy cupcake boutique. But they’re lovely in their own humble way, and delicious to boot.
Here are a few other citrus recipes you may enjoy:
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