Grapefruit Frosting Recipes

GRAPEFRUIT FROSTING

Steps:

• Combine first 5 ingredients in top of a double boiler. Beat at low speed 30 seconds or just until blended.
• Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat.
• Add grapefruit rind; beat 1 to 2 minutes or until frosting is thick enough to spread. Spread immediately on cooled cake.

CANDIED GRAPEFRUIT CUPCAKES

Steps:

• Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
• Divide the batter among the muffin cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
• Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.

GRAPEFRUIT CAKE

Steps:

• Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides.
• Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit.

GRAPEFRUIT CAKE WITH ICING

Steps:

• Preheat oven at 350 degrees F.
• Line cake pan with waxed paper and spray with nonstick oil.
• Sift together flour, sugar, baking powder and salt into a mixing bowl.
• Make a well in the center for dry ingredients.
• Add water, oil, zest, grapefruit juice and egg yolks.
• Beat until smooth.
• Beat egg whites and cream of tartar separately until whites are stiff but not dry.
• Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
• Do not stir the mixture.
• Pour batter into prepared cake pan.
• Bake for 25 minutes or until cake springs back when gently touched with a finger.
• Invert pan on cake rack to cool.
• Run spatula around edge of cake.
• Carefully remove from pan.
• With a serrated knife, gently cut layer in half.
• Icing:.
• Let cream cheese soften to room temperature.
• Beat cheese until fluffy.
• Add grapefruit juice and zest.
• Gradually blend in sugar.
• Mix until well blended.
• Add food coloring.
• Crush several grapefruit sections to measure 2 teaspoons.
• Blend into frosting.
• Spread frosting on bottom half of cake.
• Top with several grapefruit sections.
• Cover with second layer of cake.
• Frost top and sides.
• Garnish with remaining grapefruit sections.

FRESH GRAPEFRUIT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

PINK GRAPEFRUIT CREAM FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.