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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bake cupcakes in advance so they have time to cool before you frost them. Ingredients:
2 cups all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup unsalted butter |
1 1/3 cups granulated sugar |
4 large eggs |
1 cup 2% reduced-fat greek yogurt |
1 teaspoon pure vanilla extract |
4 tablespoons pink grapefruit zest |
1 (8-ounce) block 1/3-less-fat cream cheese, chilled |
4 cups powdered sugar |
1/8 teaspoon pure vanilla extract |
1 teaspoon pink grapefruit zest and 2 teaspoons pink grapefruit juice |
2 drops red food coloring |
Directions:
1. Preheat oven to 350°.
2. To make cupcakes, combine flour, baking powder, and salt in a medium bowl.
3. Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs; mix until smooth. Add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla; blend at low speed. Blend in zest. Scoop dough into 48 mini baking cups (about 2/ 3 full); bake until tops spring back when touched lightly in center (about 10 minutes). Remove from oven; cool completely.
4. To make frosting, place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth and creamy. Add powdered sugar, vanilla, grapefruit zest, and grapefruit juice; beat until smooth.
5. Divide the frosting into 2 bowls. Add food coloring to 1 bowl; mix with a spatula until frosting is light pink. Frost cupcakes according to directions in Ooh! Easy Frosting Trick (below).
6. Ooh! Easy Frosting Trick
7. To frost minis, place a dollop of frosting on top, and swirl with a spatula like a Mini Offset Stainless-Steel Spatula ($16; williams- ). Put frosting in a piping bag with a large round tip (or use a zip-top plastic bag with a corner cut off), and pipe a large dollop on top of each cupcake. Then use another bag with a smaller tip and a different color frosting to make a bull's-eye on top of each dollop.
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