Lauren and Mikaela--identical twins living on opposite coasts--blog about the story of life and their adventures in faith.


Sherbet Cupcakes

Hello, my name is Mikaela, and I still write and blog...occasionally...every so often...sometimes. Oh dear! How do all you mommy bloggers do it? For five months, I've been thinking about posting a delicious cupcake recipe, but today is the day, my friends! Sarah, my best friend, flew out here over Easter (yes! I said Easter!) for a visit. We got to introduce Liam to her for the first time (definitely the highlight), show her the DC cherry blossoms, spend Easter together, tour a DC art museum, and make cupcakes!

I'm delighted to add another cupcake recipe to my arsenal--especially this one. We knew we wanted to do a bi-flavor fruit cupcake, and it was I who suggested grapefruit, and Sarah who thought of blueberry. We altered a recipe to suit our needs and ended up with an incredible cupcake--my favorite so far, actually!

Here on One Bright Corner, I'm presenting the recipe for the grapefruit flavor, but you'll have to click over to Sarah's blog The Lord's Lass, to get the recipe for the blueberry flavor (her post will be live on Monday)! They are the exact same recipe base, just with the flavor ingredients changed. I'll also show you how to combine both batters into each cupcake to make a beautiful two-tone, two-flavor cupcake, and I've got an incredible icing recipe (It's so fluffy I could die!) that we came up with after altering another recipe.

Please note: Just the grapefruit recipe will make about a dozen cupcakes (and it's brilliant by itself if you don't want the bother of two flavors!), but if you combine it with the blueberry recipe, as it's meant to be, then you'll have 2 dozen cupcakes. The icing recipe is meant to frost two dozen cupcakes, so keep that in mind depending on what you need!

Grapefruit Cupcakes

1 cup brown rice flour
1/2 cup coconut flour
1/3 cup tapioca starch
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup coconut oil
2 eggs
1/3 cup grapefruit juice (approximately half of one grapefruit)
2 - 3 tablespoons grapefruit zest
4 drops grapefruit essential oil, optional (but really brings out the grapefruit flavor! Make sure it's one safe for ingestion; I use Young Living)
2 - 4 drops red food coloring, optional
1/2 cup 2% milk
  1. Preheat the oven to 350. Line a 12 -cup muffin tin with cupcake liners.
  2. In a medium bowl, combine the brown rice flour, coconut flour, tapioca starch, baking powder, xanthan gum, and salt. Whisk until well combined, and set aside.
  3. In a large bowl, beat the sugar and coconut oil together with an electric mixer on medium speed. Beat in the eggs, one at a time, until a thick, smooth yellow mixture forms.
  4. Combine the grapefruit zest, grapefruit juice, and grapefruit essential oil and food coloring (if using) with the milk in a small bowl. (The milk will thicken and "curdle" somewhat--this is normal.) Add half of the milk mixture to the egg mixture, and beat on low speed until just combined. Add half of the flour mixture and beat just until combined. Repeat with the  remaining milk and flour mixtures. Divide the batter evenly among the prepared muffin cups. If you are making two-toned, two-flavored cupcakes, use a cupcake divider placed in the middle of the muffin
    cup, and fill one side with one batter and one side with the other batter. Slide the divider out and repeat with each muffin cup!
  5. Bake for 15 to 20 minutes, until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.

Fluffy Grapefruit Icing

Makes 3 Cups
2 large egg whites
1 cup (7 ounces) sugar
1 teaspoon grapefruit zest plus 1/4 cup juice
1 tablespoon corn syrup
1/4 cup butter
1/2 cup powdered sugar
  1. Combine egg whites, sugar, juice, and corn syrup in bowl of stand mixer and set bowl over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
  2. Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees, 5 to 10 minutes. Remove bowl from heat.
  3. Fit stand mixer with whisk and whip egg white mixture on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to whip until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer, adding zest, butter, and powdered sugar during the last minute of whipping.

I hope you enjoy these scrumptious cupcakes (without frosting, we called them muffins and ate them for breakfast)! Do let me know if you decide to make them! Since the time I've made these (and the pictures were taken), Liam has progressed to crawling and now (as of five days ago) walking. He's a big one-year old and the most delightful, cheerful guy you've ever met! Perhaps a Liam update is in order next.

Cupcake Party: Chocolate Edition

Lauren's Double Peanut Butter Chocolate
Sarah's Chocolate Chunk Lava Fudge
Mikaela's Hazelnut Mocha

Cupcake Party: Savory Edition

Lauren's Spinach Feta
Mikaela's Cupcakes & Croutons 
Sarah's Carrot Ginger Coconut Muffins 

Cupcake Party: Flower Edition

Lauren Hearts Lavender Chocolate

Sarah Tastes The World Through Rose-Flavored Cupcakes


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