Grapefruit & Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. grapefruit juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the grapefruit juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
grapefruit zest (about 1/2 medium grapefruit's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and grapefruit zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Pink Grapefruit Cupcakes - Recipe

For the cupcakes (standard recipe):
1 box lemon cake mix
1/2 cup unsalted butter, softened
3 eggs
1 cup pink grapefruit juice

For the cupcakes
(gluten free/lactose free recipe):
1 box lemon gluten free cake mix
*(El Peto makes some great cake mixes that are gluten free, wheat free and milk free you can find them in any health food store and most Bulk Barn locations)
2/3 cup Earth Balance vegan margarine for baking, softened
4 eggs
2/3 cup pink grapefruit juice

1. Preheat oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the icing:
1/2 unsalted butter, softened
*(Substitute for Earth Balance vegan margarine)
2 cups icing/confectioners sugar
1 tsp. pink grapefruit juice
1 tbsp. lemon zest
1 1/2 tbsp. orange zest
24 pink grapefruit slices (if desired)

2. In a medium bowl, beat all icing ingredients on medium speed until smooth. You can add extra pink grapefruit juice by 1/2 tsp. at a time to adjust the texture. Frost each cupcake with a beveled spatula, knife or piping bag. Top each cupcake with a slice of pink grapefruit for garnish, if desired.

Makes approximately 24 cupcakes