Skip to main content

Grapefruit Cupcake



Made these cupcakes quite some time back but only  managed to put it up now.   I rarely dress up my bakes but in this case thought that  a little bit of light glazing will enhance the flavour as grapefruits are reputed to be sour.  The cuppies were soft and fragrant and disappeared within a day.....















Recipe for Grapefruit Cupcake

    Ingredients
    • 6 oz plain flour
    • 1 tsp baking powder
    • 1/2  tsp bicarbonat of soda
    • a pinch of salt
    • 4 oz caster sugar
    • 3 tsp grapefruit zest
    • 4 oz butter
    • 2 eggs
    • 2  Tbsp grapefruit juice with pulp
    • 1/2  cup milk
    • Extra zest for decoration (optional)

           Glazing
    • 150 gm icing sugar
    • 2.1/4 Tbsp grapefruit juice (disard the pulp)

            Method
  1. Sift flour, baking powder, bicarbonate of soda and salt, set aside.
  2. Cream butter, grapefruit zest and sugar till light and creamy.
  3. Add eggs and beat till well combined.
  4. Fold in sifted flour alternatively with milk.
  5. Mix in grapefruit juice.
  6. Scoop batter onto patty tin lined with cupcake liners.
  7. Bake in a preheated oven @ 180 deg C for 20 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Leave cupcakes in tin to cool.
  9. Drizzle icing glaze on top and decorate with some grapefruit zest.
  10. Yield :  12 cupcakes
          Glaze - Mix icing sugar with grapefruit juice to form a thick but dropping consistency.
    
Labels:

Comments

  1. Mich - Piece of CakeOctober 11, 2012 at 12:01 PM

    I am a big fan of grapefruit and my kids love it as well. So I am sure this will be a hit at home. Will try this out...

    ReplyDelete
  2. ElinOctober 11, 2012 at 12:58 PM

    Cheah...so refreshing and the sugar glazing is perfect for the cuppies ! Goes well with the grapefruit flavor :) Nice !

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 11, 2012 at 5:13 PM

      Once in a while, have a bit more sugar in the system won't kill!

      Delete
  3. PHOctober 11, 2012 at 1:50 PM

    Gorgeous cupcakes!

    ReplyDelete
  4. KimmyOctober 11, 2012 at 2:04 PM

    Hi Cheah, good try. Haven't thought of using grapefruit in cupcakes. An extraordinary choice of flavour and the cakes rose so beautifully. The glazing is value added to them.

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 11, 2012 at 5:17 PM

      Yes, as you say the glazing is value added....blends well with the grapefruit.

      Delete
  5. ann lowOctober 11, 2012 at 2:52 PM

    I love grapefruit and this grapefruit cupcake looks awesome!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 11, 2012 at 5:18 PM

      Wow, a compliment from you, makes me big-headed!!

      Delete
  6. Yummy BakesOctober 11, 2012 at 4:09 PM

    I havent try baking with grapefuits yet. Can I have one for tea, please.

    ReplyDelete
  7. kitchen flavoursOctober 11, 2012 at 9:54 PM

    Looks wonderful! Have not tried grapefruit in bakes before! Your cupcakes looks so moist and delicious!

    ReplyDelete
  8. Shu HanOctober 12, 2012 at 12:56 AM

    When I first tried grapefruit I remember being horribly shocked at its sourness, because I thought it would taste like sweet orange. I'm always a bit wary of it ever since, but putting it into a cupcake sounds like a brilliant way to get re-introduced to grapefruit (: yum!

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 13, 2012 at 12:34 AM

      Yes, grapefruits are very sour, that's why it prompted me to put some glaze on top.

      Delete
  9. Quay Po CooksOctober 12, 2012 at 10:29 PM

    Cheah, I like how you sugar glazed these cupcakes. I have never had grapefruit cupcakes before. I will definitely try this because I am very curious to find out how the taste.

    ReplyDelete
  10. Sonia ~ Nasi Lemak LoverOctober 13, 2012 at 1:21 PM

    I had grapefruit butter cake before, but have yet to make into cupcake, yours sound so good.

    ReplyDelete
  11. Angie's RecipesOctober 14, 2012 at 6:47 PM

    Love grapefruit! These cupcakes look delightful!

    ReplyDelete
  12. My Little SpaceOctober 14, 2012 at 10:11 PM

    Emmm...mmm...your cupcake sounds really tempting. Will try to get myself a grapefruit the next time I go shopping. :o) Have a great week ahead.
    Kristy

    ReplyDelete
  13. hobby baker KellyOctober 17, 2012 at 1:10 AM

    Oh I do love grapefruit, it's been too long since I had some. Your cupcakes look so beautiful and delicate, I'd love to try them out. And your trip to Hawaii looks so fun! We did the submarine ride too about a decade ago. ;)

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 17, 2012 at 10:40 AM

      I'll be glad if my readers try my recipes. Yes, we had so much fun especially the food!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more