Blushing Grapefruit Cupcakes - cooking recipe

Ingredients

Cupcakes
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1/4 cup water
3 large eggs, separated
3 tablespoons fresh grapefruit juice
1 teaspoon fresh grapefruit juice
2 teaspoons freshly grated grapefruit peel (and lemon peel)
Frosting
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh grapefruit juice
1 teaspoon freshly grated grapefruit peel (and lemon peel)
1 1/4 cups confectioners' sugar
2 drops red food coloring
3 cups grapefruits, segments preferably Ruby Red grapefruit
mint leaf

Preparation

Heat oven to 350\u00b0F
Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
Beat egg whites in a medium bowl with mixer on high speed until frothy.
Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
Spoon 1⁄4 cup into each lined cup.
Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
On high speed, beat until smooth and fluffy.
Finely chop 1 grapefruit segment and stir into frosting.
Spread on cupcakes.
Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
NOTE: Can be made through Step 5 up to 3 days ahead.
Refrigerate airtight.
Section grapefruit up to 1 day before using; refrigerate covered.