It’s still the dead of winter but if I squint a little and
daydream, I can just see spring off in the distance. During all that imagining
it helps to have a little tropical inspiration…in the form of cupcakes! These
coconut grapefruit cupcakes will make you forget all about the mountains of
snow, freezing hands and wind chill.
—
Giving the coconut a little toast before adding it to the
batter makes it all the more delicious, nutty and tasty – and also makes your
whole house smell amazing! I’d take toasted coconut over any Glade plug-ins any
day. I dipped my cupcakes in a little grapefruit glaze to keep them lighter
than oodles of frosting would.
Recipe:
Makes about 18 cupcakes
Ingredients:
Zest of 2 grapefruits
1 1/4 cups sugar
1/2 cup sweetened shredded coconut, finely chopped
1 1/2 sticks (3/4 cup) butter or margarine, softened
2 large eggs 2 large egg whites
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk or soy milk [next time I make these, I would use 1/3 cup
grapefruit juice and 5 tbsp milk to up the grapefruit flavor]
Juice of 1/2 grapefruit
3 to 4 cups powdered sugar
Instructions:
Mix the sugar and grapefruit zest together with your fingers, and set aside.
Spread the coconut on a rimmed baking sheet, and toast at 350 F for 6 to 8
minutes, stirring frequently, until toasted brown.
Beat the butter and sugar and zest together until light and fluffy. Add the
eggs and egg whites and beat to combine.
Alternate adding the milk and flour, including the baking powder and salt in the
last addition, until all mixed and smooth. Beat in the toasted coconut.
Bake the cupcakes at 350 F for 18 to 20 minutes. Let cool.
Whisk together the grapefruit juice and powdered sugar. Dip the cupcakes in the
glaze and let dry.
