MINI Grape Grapefruit

Did you know that mini gourmet cupcakes are what inspired me for this blog? Yep, I loved cupcakes and all the different fancy kinds sooo much that I started a cupcake blog. I used to make cupcakes all the time but have digressed or grown into other cooking and baking endeavors. And this...izzzzz...Ok. Because I'm good enough. I'm smart enough, and dog-gone it, people like me.

Anyway, I wanted to make a special cupcake for my Seanie's birthday which was on April 27th. So I made these a little bit ago and have finally gotten to posting them.
He loves grape Popsicles, grape sorbet, grape juice, grapefruit for breakfast, and meringue frosting. So it would make sense that I would make this cupcake for his birthday.

(Grape Grapefruit Cupcakes With Meringue Frosting garnished with a homemade grape jellie)
-The cake turned out pretty moist, and flavorful but, I inserted a bit of grape concentrate in the middle after they were bakes to give it a little extra color and moistness.
-The grape grapefruit was a good flavour combo but I think next time I will just make the recipe with grape and leave out the grapefruit.
-The Meringue frosting consistency turned out great and took me less than 20 minutes (unlike last time when it took me almost an hour to finish). I would have liked to boost the frosting with more grape flavor but I couldn't add too much grape liquid because I was afraid it would mess with the frosting consistency. I thought about adding grape jello powder but then the gluten may mess with the frosting consistency as well. sooo....Any tips out there? :)
-Oh and one more thing, aside from Sean's favorite flavors to influence these cupcakes, Stef at Cupcake Project also inspired this idea when she posted her Grape Cupcakes. :)

Ivy's Grape-Grapefruit Cupcakes
1 1/2 stick unsalted butter, room temp
1 2/3 cup sugar
2 large eggs, room temp
Zest on 1 ruby grapefruit
2 2/3 cup flour
1 1/2 tsp baking powder
1/4 salt
1/2 cup concord grape concentrate
Juice of 1/2 grapefruit
2 tbs milk
1 tbs vanilla paste

-In a stand mixer, beat butter and sugar until fluffy
-Add eggs one at a time, vanilla, and grapefruit zest. Then, scrape down bowl really good.
-In a separate bowl whisk flour, baking powder and salt together
-In another bowl mix grape concentrate and grapefruit juice together
-Alternating between the dry mixture and wet mixture add into the butter mixture mixing on slow.

-Then scrape down bowl, add milk and mix well.
-Spoon into cupcake papers

-Bake at 350F until toothpick comes out clean. *minis* 15 minutes *reg* 20-25 minutes.
-You can then let them cool, cover and freeze if you want.
Baking cupcakes and freezing them can be very handy and saves on time. I wouldn't freeze them for too long though because they will loose their freshness. I froze mine for four days.

Grape Jellie Shapes

1 tbs butter
1 package Certo liquid pectin (30z)
3/4 cup concord grape juice
3/4 cup concord grape concentrate
small jellie cutters

-Melt butter and concentrate in medium size pot over medium-high heat, stirring occasionally until mix starts to boil.

-Add all of liquid pectin and let simmer stirring occasionally for 45 minutes.
-To test if mixture is ready put a plate in the freezer and drip 1 tsp of mix onto the plate, then put the plate back in the freezer for 1 minute. When taken out, the drip on the plate should not run. If it does keep cooking the mixture and check every 5 minutes until ready.

-Take off heat and poor into a cookie sheet with edges lined with plastic wrap.
-Let cool 1 hour, then cover with plastic wrap and keep in fridge up to a week or two.
-when ready to use, cut out shapes when jellie is at room temp. BE careful cutting shapes out-it's a fragile procedure. Toss shapes in sugar if you want.

Meringue Frosting
(makes about 3 cups?I frosted 42 mini cupcakes with a good healthy dollop and still had a 1 & 1/2 left)
6 large egg whites, room temp
1 cup sugar
1 tbs of grape concentrate mixed with vanilla paste
pinch of violet gel culinary-colouring

-Whisk egg whites with sugar over a hot water bath for about ten minutes until sugar is dissolved.

-Take bowl off heat and transfer to a stainless steel or copper bowl (making sure that no water drips from the bottom of the bowl.)

-Beat on high speed until soft peaks, then add flavoring.
-Beat until stiff peaks and then add your colour a little bit at a time.
-Spoon frosting on cupcakes and then toast with culinary torch.


Coming up next: A trial-run of Pickle & Ice Cream Cupcakes for a baby shower


Pinky said...

Sounds like quite a flavor combination. I love pretty much anything meringue covered. So light and fluffy...

Amy Renzulli said...

mmmm... looks delicious as always! How do you find the time to make these amazing creations?

Julianas said...

So cute...love the merengue on top. Very creative. Great pictures.

Lisa said...

Another adventure. These are so pretty! I love the mini size and the delicate look. Great idea and execution!