grapefruit, greatfruit?

We live in central Florida. You can’t travel anywhere without finding yourself on some long 2 lane (why only 2 lanes??) highway with nothing to look at but wide, flat fields of grazing cows and row upon row of perfectly placed trees or crops. And summertime–which starts in, oh, March and stretches until you find yourself sweating in shorts on Christmas Day–brings farmer’s markets, watermelon festivals , and the opportunity to rummage through some of those fruitful fields with a bucket and a dream. A dream of finding the most perfect blueberries, though those blueberries over there always look bluer. Right? Well, at church some friends brought in a bucketful of large, juicy grapefruit for everyone to pick up a few on the way out. And of course before I knew what was happening I was making promises of a sweet treat I’d make with grapefruit—grapefruit? Why did I say that? I don’t know that I’ve tasted a grapefruit more than twice and I didn’t remember liking it. Of course I found this cake recipe—through a website who I later found out got it from smittenkitchen (I should have known…I shouldn’t even bother searching for recipes anywhere else because inevitably all leads back to the mecca site). And when I praised the recipe to my sister I got a “grapefruit? do you like grapefruit?” But trust me, this is good stuff. A sweet citrus flavored summer treat.

grapefruit yogurt cake
adapted from

cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest
½ teaspoon pure vanilla extract
½ cup vegetable oil
  • Preheat the oven to 350°F. Line your muffin pan with cupcake liners or grease.
  • Sift together the flour, baking powder, and salt into 1 bowl.
  • In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Add a few drops of food coloring if you want.
  • With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Fill the cups 2/3 full and bake until firm and toothpick inserted into the middle comes out clean, about 12 minutes for minis.

perfect pink grapefruit icing
adapted from

1 package (8 oz) cream cheese, softened
2 tsp fresh grapefruit juice
2 tsp grated grapefruit zest
cup powdered sugar
½ pint heavy whipping cream
  • Beat ingredients in a medium bowl with mixer on low speed just to blend. On high speed, beat until smooth and fluffy. Try not to eat it all before it makes it onto the cupcakes!

**my new favorite icing! Not too sweet or overwhelming, and a great consistency.

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