Blushing Grapefruit Cupcakes

INGREDIENTS

Cupcakes

1¼ cups all-purpose flour
¾ cup granulated sugar
1¼ tsp baking powder
½ tsp each baking soda and salt
¼ cup each oil and water
3 large eggs, yolks and whites separated
3 Tbsp plus 1 tsp fresh grapefruit juice
2 tsp each freshly grated grapefruit and lemon peel

Frosting
1 brick (8 oz) cream cheese, softened
2 tsp fresh grapefruit juice
1 tsp each freshly grated grapefruit and lemon peel
1¼ cup confectioners’ sugar
2 drops red food color
3 cups grapefruit segments, preferably Ruby Red
Garnish: mint leaves

PREPARATION

1. Cupcakes: Heat oven to 350°F. Line 16 regular-size (2½-in. diam) muffin cups with paper or foil liners.

2. Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well. Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.

3. Beat egg whites in a medium bowl with mixer on high speed until frothy. Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted. With a rubber spatula, stir ⅓ the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended. Spoon ¼ cup into each lined cup.

4. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.

5. Frosting: Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend. On high speed, beat until smooth and fluffy. Finely chop 1 grapefruit segment and stir into frosting. Spread on cupcakes.

6. Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint. Can be made through Step 5 up to 3 days ahead. Refrigerate airtight. Section grapefruit up to 1 day before using; refrigerate covered.

GOOD LUCK!