Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease the mini cake pans with
Butter (as needed)
and set aside.
Step 2
In a medium mixing bowl, add
Granulated Sugar (3/4 cup)
, 1 Tbsp of
Grapefruit Zest (1)
,
Baking Powder (1/4 tsp)
, and
Salt (1/4 tsp)
. Use your hands to rub the zest into the sugar. Rub the zest into the sugar until it turns pale yellow and fragrant.
Step 3
Add
Unsalted Butter (1/2 cup)
and mix with a hand mixer for 5 minutes, scraping the bowl down often.
Step 4
Add
Cream Cheese (1/4 cup)
and mix on high for 3 minutes.
Step 5
Add
Egg (1)
and mix for 30 seconds, add 1 egg yolk and
Vanilla Bean Paste (1/2 Tbsp)
and mix on high for 1 minute.
Step 6
Sift in
All-Purpose Flour (1 cup)
and gently fold the flour into the wet ingredients until the flour is just incorporated.
Step 7
Spoon the batter into a piping bag or large freezer bag. Cut a 1/2-inch opening and pipe the batter into each cavity of the pan so that it's 3/4 of the way filled.
Step 8
Bake for 20-25 minutes or until the tops of the cakes are golden brown.
Step 9
Meanwhile, make the grapefruit glaze. Add
Powdered Confectioners Sugar (3/4 cup)
to a mixing bowl. Add 1 Tbsp of Grapefruit Juice and a small amount of
Pink Food Coloring (as needed)
and mix until smooth. If the glaze is thick add more grapefruit juice 1 tsp at a time.
Step 10
Let the glaze set for 15-30 minutes or until it's dry to the touch.
Step 11
To make the Vanilla Whipped Cream, add
Heavy Cream (1/2 cup)
,
Powdered Confectioners Sugar (3 Tbsp)
, and
Vanilla Bean Paste (1/2 Tbsp)
to a mixing bowl. Whisk until stiff peaks, about 4-5 minutes.
Step 12
When the cakes are ready, cool them in the pan for 10 minutes before turning them out and cool completely on a rack.
Step 13
Spoon the whipped cream into a piping bag and pipe the whipped cream onto each cake. Decorate with grapefruit zest and
Sprinkles (to taste)
. Enjoy!
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