Pink grapefruit rosewater cupcakes

Pink grapefruit rosewater cupcakes Preheat the oven to 175C. Line mini cupcake pans with cupcake liners.

Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice.

Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Guava Truffle Cookie:

Preheat the oven to 175C.

Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava essence. Pour over the cookie crust and let cool.

Rosewater Icing:

Beat the cream cheese until soft and smooth. Beat in the rosewater. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.