The first thing I noticed about these cupcakes is that they were beautiful. Really, the icing is a nice soft pink and the cake a cheerful golden color and they were so nice. Luckily they also taste great. The cake has a little fruity tang that is complemented by the icing.
Makes about 12 large cupcakes
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 cup sugar
3 eggs
zest of 1-2 grapefruits
1/2 tsp vanilla
1/2 cup oil
1 cup confectioner's sugar
2-3 Tbsp grapefruit juice.
Preheat oven to 350 (176 C). Sift together dry ingredients in a medium bowl. In a large bowl, combine sugar and grapefruit zest and stir well, until the sugar takes on a nice light orange color. Then add eggs, vanilla and yogurt to the sugar/zest mixture. Beat well. Mix in the dry ingredients slowly, then fold in the vegetable oil. Line or grease muffin tins and fill each cup 3/4 full of batter. Bake for 15-20 minutes, or until the cakes spring back when touched and are a lightly golden color.
While baking the cupcakes, create the icing by mixing together the sugar and grapefruit juice. Once the cupcakes are completely cooled, drizzle the icing on top and enjoy!
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