Blushing Grapefruit Cupcakes

Ingredients

Cupcakes

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup oil
• 1/4 cup water
• 3 large eggs, separated
• 3 tablespoons fresh grapefruit juice
• 1 teaspoon fresh grapefruit juice
• 2 teaspoons freshly grated grapefruit peel (and lemon peel)

Frosting

• 1 (8 ounce) package cream cheese, softened

• 2 teaspoons fresh grapefruit juice
• 1 teaspoon freshly grated grapefruit peel (and lemon peel)
• 1 1/4 cups confectioners' sugar
• 2 drops red food coloring
• 3 cups grapefruits, segments preferably Ruby Red grapefruit
• mint leaf

Directions

1. 1

   Heat oven to 350°F

2. 2

   Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.

3. 3

   Stir flour, sugar, baking powder, baking soda and salt in a large bowl.

4. 4

   Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.

5. 5

   Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.

6. 6

   Beat egg whites in a medium bowl with mixer on high speed until frothy.

7. 7

   Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.

8. 8

   With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.

9. 9

   Spoon 1⁄4 cup into each lined cup.

10. 10

    Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.

11. 11

    Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.

12. 12

    Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.

13. 13

    On high speed, beat until smooth and fluffy.

14. 14

    Finely chop 1 grapefruit segment and stir into frosting.

15. 15

    Spread on cupcakes.

16. 16

    Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.

17. 17

    NOTE: Can be made through Step 5 up to 3 days ahead.

18. 18

    Refrigerate airtight.

19. 19

    Section grapefruit up to 1 day before using; refrigerate covered.