Grapefruit Lavender Cupcakes
This was my sweet submission...well, for my bake-off that is! I actually have to credit a brainstorming session with my brother to this particular flavor combination. I knew that it would taste good because Elderflower Syrup does, and that is a tart floral flavor combination!
So, without further ado, here's the recipe!
Grapefruit Lavender Cupcakes (modified from my Grapefruit Yogurt Cake recipe)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 tsp salt
1 cup plain non-fat yogurt (you can use whatever you have on hand)
1 cup plus 2 tablespoon sugar
3 large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
½ tsp of ground dried lavender flowers
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 cup freshly squeezed grapefruit juice
1 tsp of lavender flowers (unground)
Preheat the oven to 350 degrees F. Line a mini-cupcake pan with cupcake liners. You can use a regular 12-cupcake pan if you’d like.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, lavender and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 15-20 min, or until a cake tester (or toothpick for us amateurs) placed in the center of one of the cupcakes comes out clean.
Meanwhile, cook the 1 cup grapefruit juice and remaining 2 tablespoons of sugar with the lavender flowers in a small pan until the sugar dissolves and the mixture is clear. Let cool for later.
When the cupcakes are done, allow them to cool for about 5 minutes. While they are still warm, brush on the grapefruit-sugar mixture over the cupcakes several times to let the syrup soak in. I did it about a total of 6 times. If some of the syrup is left, that’s OK – you can use it for a cocktail base. (that’s what I did!)
For the Grapefruit Buttercream Frosting:
1 cup butter, softened
3 3/4 cups confectioners' sugar
1/4 cup of freshly squeezed grapefruit juce and 1 tbsp of grapefruit zest
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine butter, sugar and salt and beat till well combined. Add the grapefruit juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Frost the cupcakes when completely cooled and soaked with the syrup. Sprinkle with lavender flowers.
And that’s how you make a Lavender Grapefruit Cupcake. :)