1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1/4 cup water
3 large egg yolks
3 large egg whites
4 Tablespoons fresh grapefruit juice and additional 2 teaspoons
2 teaspoons grapefruit zest
Heat oven to 350 degrees F. Line a dozen muffin cups with liners.
Stir flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center; put oil, water, egg yolks, 4 Tablespoons grapefruit juice, and zest in well. Whisk with dry ingredients until blended and smooth.
Beat egg whites in the mixer on a high speed until frothy. Add remaining 2 teaspoons of grapefruit juice; beat just until stiff peaks start to form when beater is lifted. With a rubber spatula, stir 1/3 of the beaten egg whites into the cupcake batter. Gently fold remaining whites, just until blended. Spoon mixture into each lined cup.
Bake 15-18 minutes, until tops are browned and a tooth pick inserted near the centers comes out clean.
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoons grapefruit zest
Mix together sugar and grapefruit zest to create a light pink mixture.
Beat egg whites on high for 1 minute. Add cream of tartar. Slowly add the sugar/grapefruit mixture (mixing on medium). Beat on high until stiff peaks form when beater is lifted. Broil (on cupcakes) for 3 minutes.
|These were some of the best cupcakes I’ve had. The meringue was perfection and the hints of grapefruit were refreshing.|