Cupcakes with a difference! Not only vegan, but these also have the most delicious bittersweet grapefruit flavour and are as moist and soft as you could ever imagine! Topped with grapefruit flavoured icing and little droplets of candied grapefruit peel, our Vegan Grapefruit Cupcakes may not be a hit with children, but will impress adults who love bitter citrus flavours!
1tbspgrapefruit zest from about 1/4 of a grapefruit
For the Frosting:
candied grapefruit peel(optional, but recommended), see link on how to make your own in the text above
To Make the Cupcakes:
Preheat the oven to 170°C Fan. Place 8-9 cupcake liners in a muffin tin or simply use silicone cupcake moulds.
In a mixing bowl, sift the flour, bicarb of soda, baking powder and salt.
In a separate bowl, whisk sugar, soya milk, oil, grapefruit juice and zest.
Pour the wet ingredients into the flour mixture and stir just enough to combine.
Fill the cupcake moulds/ liners about 3/4 full. Then bake in the centre of the oven for 20 minutes. Alow the cupcakes to cool completely before icing them.
Make the Frosting:
In a large bowl, mix icing sugar, grapefruit juice and dairy-free spread. You can use a drop of food colouring too (I used a drop of red). Keep on mixing until almost all the icing sugar is incorporated and you have a thick paste (it may take a while, but keep pressing the mixture against the walls of the bowl with the back of the spoon). If you need to loosen your icing, add tsp of soya milk.
Place the icing in the fridge to firm up whilst the cupcakes are cooling.
Fill a piping bag with the frosting and pipe spirals on the cooled cupcakes. Decorate with some candied grapefruit peel, if using.