GrapeFruit and Poppy Seed Cupcakes

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Hi, Today I am sharing a recipe for GrapeFruit and Poppy Seed Cupcakes for a little weekend baking :).  This week has flown by, well, this month is flying by.  It is going to be the middle of the month soon…where is this year going to.

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These GrapeFruit and Poppy Seed Cupcakes are really easy to make are really yummy.  I had never tried to bake with grapefruit before and I thought these looked great and a bit different from the usual lemon or orange recipe that you find more easily.
I am not a fan of the yellow grapefruit but the pink grapefruit has a really lovely flavour. Which grapefruit do you prefer?

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The syrup that you make and paint over the top make these cupcakes really moist.  I have made a few recipes now that ask you to poke holes into the cake or cupcakes and add a syrup.  They are always really good, however if the recipe asks to just poke holes in the top I normally go right to the bottom instead.  Otherwise the cake/cupcakes will be extra moist on the top instead of all the way through.

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The icing sugar is made with the grapefruit juice is really a lovely way to finishes the cupcakes off.  If you prefer the icing to be a bit firmer just add less grapefruit juice.

GrapeFruit and Poppy Seed Cupcakes

The next time you are thinking of making lemon and poppy seed cupcakes, give these a try instead they really are a lovely change.

I hope you enjoy and have a wonderful weekend xx

Recipe slightly adapted from Homemade Memories: Childhood Treats With A Twist by Kate Doran

GrapeFruit and Poppy Seed Cupcakes

Recipes of My Art
Servings 12

Ingredients
  

  • 175 g flour
  • 1 teaspoon baking powder
  • 175 g caster sugar
  • 175 g butter softened
  • 3 eggs lightly beaten
  • zest of 1 pink grapefruit finely grated
  • 1 tablespoon poppy seeds
  • For THE SYRUP
  • 100 ml pink grapefruit juice
  • 80 g caster suger
  • FOR THE ICING
  • 150 g icing sugar
  • 2-3 teaspoons pink grapefruit juice

Instructions
 

  • Preheat the oven to 160° fan and line a 12-hole muffin tin with cupcake cases.
  • Using a mixer, mix the flour, baking powder, sugar, butter, eggs, grapefruit zest until combined and then fold in the poppy seeds.
  • Divide the mixture between the 12 cupcake cases. Bake for about 20 minutes or until golden in colour. Insert a cake tester, if it comes out clean the cupcakes are ready. Remove from the oven, transfer them to a wire rack to cool completely.
  • While the cupcakes are baking, make the syrup. in a small pan combine the grapefruit juice and sugar. Bring to the boil then reduce the heat and simmer for 4 minutes until the syrup had thickened a bit. Remove from the heat and leave to cool a bit.
  • Using a skewer, poke holes in the warm cupcakes and paint over all the syrup using a pastry brush.
  • For the icing, mix the icing sugar and grapefruit juice together in a bow until smooth, a little more juice can be added if needed to reach your desired consistency. Spoon the icing over each cupcake and leave until the icing has firmed up.

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