Grapefruit cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 110 g unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp finely grated grapefruit zest
• 0.5 cups of milk

Candied fruit

• 1 red grapefruit
• 3 tablespoons elderflower liqueur (such as St-Germain)
• 0.5 cup granulated sugar

Glaze

• 110 g unsalted butter, room temperature
• 3 cups powdered sugar
• 2 drops red food coloring (optional)
• 1 tbsp finely grated red grapefruit zest + peeled wedges for garnish
• 2 tablespoons elderflower liqueur (such as St-Germain)

Preparation:

1. Prepare candied fruits:
   
   Peel the grapefruit zest with a vegetable peeler and slice into thin strips. Place in a saucepan, cover with water, and bring to a boil. Drain the zest and return it to the saucepan, cover with fresh water, and repeat twice more. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the glaze.
2. Add the liqueur and granulated sugar, bring to a boil over medium heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low, and simmer for 20 minutes. Remove the candied fruit with a slotted spoon and set aside. Do not discard the syrup.
3. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
4. Bake cupcakes:
   
   In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then add the vanilla extract and grated grapefruit zest. Reduce the mixer speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; mix until smooth.
5. Divide the batter among the muffin cups, filling each one two-thirds full. Bake until a toothpick inserted into the center comes out clean, 18 minutes. Poke a few holes in each muffin with a toothpick. Warm the grapefruit syrup and generously brush it over the muffins (set aside any remaining syrup). Transfer the muffins to a wire rack to cool completely.
6. Prepare the glaze:
   
   In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, about 2 minutes. Add the powdered sugar, food coloring, grated grapefruit zest, liqueur, and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
7. Spread the glaze on the cupcakes. Dip grapefruit wedges in the remaining syrup and arrange them on the cupcakes; top with candied fruit.