Grapefruit Muffins
12 servings
60 minutes
Grapefruit cupcakes are a vivid example of the exquisite combination of citrus notes with the airy texture of classic pastries. This recipe is inspired by European culinary traditions, where balancing sweetness with pleasant acidity is cherished. The softness of butter and the tenderness of egg batter are beautifully complemented by the refreshing aroma of grapefruit, creating a unique flavor spectrum. These cupcakes are perfect for a cozy tea time, especially on a cool day when you crave a bit of sunny mood. They pair wonderfully with a cup of green tea or freshly brewed coffee. They can be served as an independent dessert or topped with a light glaze for a festive look. Try them once – and they will become your favorite treat!
1
Peel the grapefruit. Blend the pulp in a blender until smooth.
- Grapefruits: 1 piece
2
In a separate bowl, mix flour, salt, and baking powder.
- Wheat flour: 250 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
3
Add grapefruit pulp to the dry ingredients. Mix well.
- Grapefruits: 1 piece
4
Melt the butter. Pour it into the flour mixture and mix well.
- Butter: 120 g
5
Beat the eggs with sugar and vanillin. They should double in size and turn white.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Vanillin: pinch
6
Pour the egg mixture into the flour and mix until smooth.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Vanillin: pinch
- Wheat flour: 250 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
7
Grease the molds with oil and pour in the batter, filling them up to 3/4. Bake at 180-190 degrees for 30-40 minutes.
- Butter: 120 g
