I am in denial.
There’s no way around it. I just cannot face the truth.
What is the truth?
Summer…is over. Yuck.
It might not be over for you quite yet, but it definitely is in my world as of 7pm tonight, when I walk into a classroom for the first time in several months. That’s real pain, people.
It’s over, and I’m left with nothing but a faded tan and hair that is terrified for Fall.
Fall = wind. I really, really dislike wind. Breeze? Lovely. Wind? No. Go away. Bye.
But a few days ago, something wonderful happened! A gluten-free friend of mine gave me a recipe that screams summer! Grapefruit cake!
Grapefruit? Genius! Way to keep summer going, Sam! 🙂
While she is making the gluten-free version of this recipe (which she will write about on her own blog, “Excuse Me, What?”), I made the regular gluten-filled version.
So grapefruit is obviously not something you think about when you think “cake.” And this recipe is NOT what I think about when I think “Paula Deen.” Why? Because this recipe contains no butter. I’ll say it again…
This Paula Deen recipe does not have a drop of butter in it. I didn’t even know how to react to this. I was in such denial about the lack of butter, I bought some when I went to the store anyway. Perhaps I am the one with the butter problem, not good ol’ Miss Deen.
As far as the recipe goes, the flavor was deeeeeelicious. I upped the amount of zest and juice in the batter to give it more shazaam. The cream cheese frosting was odd. It didn’t turn out quite the way cream cheese frosting usually turns out, and I omitted the crushed grapefruit and again just added more zest. Flavor? Awesome. The texture of the cake was soft and very light. Dainty, if you will. Personally I prefer a heartier cupcake, but this one is pretty darn good. I think it’s just cake flour that I don’t care for. It’s just not my thang.
Oh and I got a little fancy and candied some grapefruit rinds! 🙂
SO. Next time, regular flour. My own frosting recipe. Possibly buttercream…the cream cheese is a little heavy for the flavor of the cake.
Grapefruit (and Sam) – thank you for reminding me that summer can live on!
from the wonderfully charming Paula Deen! (with a few minor changes)
1 1/2 cup sifted cake flour
3/4 cups sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup water
4 tsp grapefruit zest
5 tbsp grapefruit juice
3 egg yolks
3 egg whites
1/4 tsp cream of tartar
1. Preheat oven to 350 degrees. Line cupcake pan with papers.
2. Whisk flour, sugar, baking powder, and salt in a medium bowl. Create a well in the center of the mixture.
3. Add egg yolks, water, oil, zest, and juice to the dry mixture. Beat until well combined.
4. Meanwhile, in a separate bowl, beat egg whites and cream of tartar until soft peaks form.
5. Fold the egg whites into the wet mixture until just combined. Do not stir! Fold! (You’ll take all the air out of the whites if you’re not careful.)
6. Fill the cupcake liners 2/3 full and bake for 9-11 minutes.
Grapefruit Cream Cheese Frosting
also adapted from Paula Deen
2 pkgs of cream cheese
4 tsp grapefruit juice
2 1/2 tsp grapefruit zest
1 1/2 cup powdered sugar, sifted
1. Beat cream cheese until light and slightly airy.
2. Add juice and zest until evenly combined.
3. Add powdered sugar and beat until well-combined.
4. Allow to cool in the fridge until ready to use.
^ He’s smirking! I guess my mom never told me not to play with my food…
Candied Grapefruit Rinds
1 grapefruit, peeled…eat the fruit.
2 cups granulated sugar
1 cup water
1. Slice the peel into thin strips, about 3 inches long. It’s okay to leave a little part of the white rind.
2. Grease a wire rack and cookie sheet. Set rack in cookie sheet and set aside.
3. Boil the sliced rinds in a medium sauce pan for about 10 minutes. Drain.
4. In another pan, bring 1 cup sugar and 1 cup water to a boil or until all the sugar dissolves. Add rinds.
5. Allow the peel to boil in the sugar mixture for about 15 minutes. You’ll notice that the sugar syrup being absorbed into the rinds. Remove from heat, and transfer rinds onto wire rack. Allow to cool for about 10 minutes.
6. Fill a shallow bowl with the remaining cup of sugar. Lightly roll each candied rind in the sugar, and set back on the wire rack to set and cool completely.
Sprinkle with sugar, and love. Then eat.