Today I made Grapefruit Cupcakes (using the Grapefruit Cake recipe, if you do this, bake for 25-28 minutes instead of 60). Because these were cupcakes… I decided that a regular glaze was just not enough as a topping. Cupcakes need frosting, it’s just a fact. So, I whipped up a nice vegan buttercream with grapefruit reduction– and it was perfect! Easy to pipe and perfectly pink.
Grapefruit Buttercream
Makes enough for 12-14 cupcakes
1 1/2 c. grapefruit juice
1/2 t grapefruit zest
1/2 C Earth Balance
1/2 C non-hydrogenated shortening
2 c. confectioner’s sugar
For the grapefruit juice reduction, heat the grapefruit juice over medium-high heat for 30-40 minutes, stirring occasionally. This part will be done when the juice has reduced to about 1/4 cup and is syrupy. Put in fridge, chill until cold.
In a large bowl, beat the the Earth Balance and shortening until smooth. Add confectioner’s sugar 1/2 cup at a time, pausing to mix between each scoop and scraping down the sides as necessary. Add 2-3 TBS of the grapefruit reduction and incorporate thoroughly. Taste. If it needs more flavor, add the remaining grapefruit reduction as well as an extra 1/2 c. of confectione’rs sugar in order maintain the consistency. Once you’ve reached your desired flavor, add zest and pipe onto cooled cupcakes.
Recipe inspired by Katie at the Kitchen Door
**a note about these pictures- I took this one. I read somewhere that some bloggers just use their iPhones to take pictures. Clearly my Android is not such high quality. Oh well… you get the point right?
Princess in the Kitchen 