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.
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?