Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting

Total Time:
38 min
Prep:
20 min
Cook:
18 min

Yield:
about 55 mini cupcakes
Level:
Easy

Ingredients
  • 1 3/4 cups cake flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter, cubed
  • 1 1/4 cups sugar
  • 2 extra-large whole eggs
  • 3 large egg yolks
  • 1 1/2 teaspoons grapefruit oil
  • 3 tablespoons grapefruit zest
  • 1/4 cup vegetable oil
  • 1/3 cup grapefruit juice
  • Guava Truffle Cookies, recipe follows
  • Rosewater Frosting, recipe follows
  • Guava Truffle Cookie:
  • 2 1/2 cups vanilla sandwich wafer cookies, finely ground
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 3 teaspoons guava extract, divided
  • 2 cups white chocolate chips
  • 1/4 (14-ounce) can condensed milk
  • Rosewater Frosting:
  • 16 ounces cream cheese, softened
  • 6 teaspoons rosewater
  • 1 1/8 cup sifted powdered sugar
  • 4 to 8 teaspoons cream, as needed
Directions
  • Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

  • Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.

  • Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy!

Guava Truffle Cookie:
  • Preheat the oven to 350 degrees F.

  • Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool.

Rosewater Frosting:
  • Beat the cream cheese until soft and smooth. Beat in the rosewater. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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