Recipe: Candied Florida Grapefruit Cupcakes
2 Florida grapefruits
250g caster sugar
120g self raising flour
150g icing sugar
120g icing sugar, sieved
Preheat the oven to 180C/gas 4. Line a 12 cup cupcake tin with cupcake papers. Using a vegetable peeler, carefully remove the peel from the grapefruits, making sure not to include any of the bitter white pith. Place the peel into a small saucepan and cover with water. Bring to the boil. Drain the peel and repeat the process another 4 times, until the peel is nice and soft and turning opaque. Drain and return to the pan and cover with 100ml of water and 100g of the sugar. Bring to the boil and then turn down the heat and simmer until the syrup has almost disappeared and the peel is shiny and opaque. Remove the peel and lay out on some greaseproof paper to dry. Meanwhile, carefully remove the segments from the grapefruit, cut them in half and set aside. Squeeze any remaining juice into a small bowl and reserve. Beat the butter and 120g of the caster sugar in a large bowl until soft. Add the eggs and beat until smooth. Stir in the flour until thoroughly mixed. Carefully fold in the grapefruit segments. Spoon the mixture into the cupcake papers and cook for about 10-15 minutes, until golden, risen and springy. Remove the cakes from the tin and eave to cool on a wire rack. Meanwhile, mix the icing sugar and grapefruit juice together and beat until smooth. Dust the cooled grapefruit zest with the remaining caster sugar. Spread the grapefruit icing onto the cupcakes and decorate with the candied zest.
Photo and recipe: Florida Grapefruit