Winter can be a dead time for fruit desserts. No juicy pies or sweet cobblers. And while I've been getting pie with pears and apples and even cranberries, sometimes you just crave something lighter, and sweeter and more delicate. Which is why the second I saw this recipe for Coconut Grapefruit Cupcakes, I knew I would be making it soon, despite the remarks from friends and family..."coconut what?"
It was a sweet victory - converting everyone to my way of thinking, and getting to sink my teeth into the perfect combination of sweet, tart and toasty. It's basically like taking a tropical vacation without leaving home.
Previously: Coconut Toffee Chew Bars, Chewy Lime Sugar Cookies, Coconut Shortbread Cookies.
Tip of the Day: In any recipe that calls for citrus zest, mix it with the sugar before using, which allows the natural oils and extracts to come out.
Recipe: (inspired by 17 and baking)
Makes about 18 cupcakes
Zest of 2 grapefruits
1 1/4 cups sugar
1/2 cup sweetened shredded coconut, finely chopped
1 1/2 sticks (3/4 cup) butter or margarine, softened
2 large eggs + 2 large egg whites
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk or soy milk [next time I make these, I would use 1/3 cup grapefruit juice and 5 tbsp milk]
Juice of 1/2 grapefruit
3 to 4 cups powdered sugar
Mix the sugar and grapefruit zest together with your fingers, and set aside.
Spread the coconut on a rimmed baking sheet, and toast at 350 F for 6 to 8 minutes, stirring frequently, until toasted brown.
Beat the butter and sugar and zest together until light and fluffy. Add the eggs and egg whites and beat to combine.
Alternate adding the milk and flour, including the baking powder and salt in the last addition, until all mixed and smooth. Beat in the toasted coconut.
Bake the cupcakes at 350 F for 18 to 20 minutes. Let cool.
Whisk together the grapefruit juice and powdered sugar. Dip the cupcakes in the glaze and let dry.