Recipe courtesy of Dorothy Tong
Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting
- Level: Easy
- Yield: about 55 mini cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 55 servings
- Calories
- 159
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 35
- Sodium
- 87
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
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 rose water. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.