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Tuesday, June 12, 2012

Cupcakes! For my Peach on her day of birth...

My oldest and dearest friend grew another year older just recently. Always a lover of showers of affection, I could not resist the temptation to lay it on thick for her. The manifestation of my love? Grapefruit and Cider cupcakes; light as air, full of flavor, and decked out with some delicious, creamy  frosting to match (her favorite part). 

 Robyn's Cupcakes: (makes 18 cupcakes)
*This was my first adaptation attempt of these, not sure if it works as a cake, I would guess it
  could make 3-6" rounds or 2-8" rounds (flour and parchment), let me know if you try*

Cake:
1 1/2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. grapefruit zest
3 egg whites (about 100ml)
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
2 tsp. grapefruit juice

Frosting:
2 sticks butter, softened
2 3/4 c. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
1 tsp. grapefruit juice 

1) Start with the cupcakes. Preheat the oven to 350. Sift together the flour, baking powder, and
    salt. Set aside. Cream the butter and sugar in a mixer on medium-high until light and fluffy. 
    Add in the egg whites. Combine the cider with the extracts, grapefruit juice & zest. Alternating, 
    add the dry and wet to the mixer, beginning and ending with the flour mixture. 
   (dry/wet/dry/wet/dry) Mix until just combined. Batter will seem a little loose. 
2) Line muffin tins and scoop batter by 1/4 c. into the liners. Bake 15-20 minutes or until a 
    toothpick inserted in the center comes out clean. (mine never browned really...just barely) 
    Allow the cupcakes to cool 5 min. in the pan before cooling completely on a wire rack. 
3) To make the frosting; in a mixer, cream the butter and sugar together until light and fluffy. 
    Add in the cider and extracts and continue to beat until smooth and well combined. If the 
    frosting seems too loose, add a little more powdered sugar until desired thickness, just
    be careful it doesn't get overly sweet.

    Decorate however your little heart desires. I piped my frosting using a large closed star tip. If 
    you don't have tips or a bag you can frost them with a spatula or using a baggie with the end 
    snipped off. Get creative, have fun. You can practice on a piece of parchment or a cutting
    board, there should be some extra frosting to play around. 
   



 Spoiler alert: My cupcakes came out just lovely, but simply hating their paper cups that I forced them into. They just wanted to peel right out, so I let them. Not sure if they would work out well just baked in the muffin tins without wrappers...you can try if you want, just spray and flour well. It does lead me to believe that they would make great layers for cakes though, sturdy with a tight moist crumb. Something for the future perhaps! Anyone want a Crispin wedding cake?!? Robyn?!?
Let the record state that promptly after her birthday festivities she was officially asked to be betrothed to her one and only. She said yes. Woooo! Excitement abounds!
Congrats you two!



So, it appears that if you want love to blossom all around you, you should make these cupcakes. It does seem to make a bit of sense; sweet, lovely things that they are, they just can't help but inspire some love in everyone who tries them. So let the baking and love-festing begin!

2 comments:

  1. Anything that you're putting Crispin into, I'm all about trying -- and these would be simple to convert to gluten-free, yay!

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    Replies
    1. I bet they would, please post a recipe if you do try converting them! Thanks Sarah!

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