Tuesday, April 20, 2010

GO TEXAN Grapefruit, Honey and Lavender Cupcakes

My 19 month old son is crazy about grapefruit, Rio Star Grapefruit to be exact. Rio Star Grapefruit is a beautifully blushed grapefruit with a brilliant red interior. This South Texas grown fruit is sweet and juicy-and who can blame him, how could he not love it!

I wanted to make something special from the juice I've accumulated in the past week (I've been a segmenting fool around here!). So, I thought I'd make a GO TEXAN cupcake.

The GO TEXAN program promotes products, cultures and communities of Texas. You can easily recognize a GO TEXAN brand mark, and it is exactly what I said-a brand mark-in the shape of Texas. The program persuades the millions of Texans to buy, dine, travel and support the state's farmers, artisans and small business owners. If you've ever met a Texan, you'll know that their loyalty to the state is the reason why GO TEXAN has been so successful.

Texas Ruby Red Grapefruit & Lavender Cupcakes showcase some of Texas' best. Sweet Ruby Star Grapefruit perfumed with flecks of hill country lavender and sweetened with Lone Star Honey is absolutely delectable. The cake is somewhat dense and not too sweet, which compliments the icing's light, airy texture and sweet, subtle grapefruit flavor.
Grapefruit, Honey & Lavender Cupcakes
courtesy of the National Honey Board
yield: 12-14 regular size cupcakes

• 1/2 cup butter, softened
• 3/4 cup honey
• 2 large eggs
• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons dried lavender flowers
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup buttermilk
1. Preheat oven to 350°F. In a mixing bowl, cream butter and honey until fluffy. Meanwhile, sift together flour, baking soda, baking powder and salt. With the back of a spoon, crush lavender flowers and combine with flour mixture, mix well and set aside. In a liquid measuring cup, combine grapefruit juice and buttermilk; set aside.
2. Add eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add half of the dry ingredients to the butter mixture; mix on low until combined. Slowly add the grapefruit mixture, mix until combined. Add the remaining dry ingredients until just combined.
4. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove to wire rack; cool. Frost with Pink Grapefruit
Buttercream Frosting

Pink Grapefruit Buttercream Frosting
• 1/2 cup butter, softened
• 1/4 cup grapefruit juice
• 2 Tablespoons honey
• 4-5 cups confectioners sugar
• 1 -2 drops of red food coloring, optional
1. In a mixing bow, cream butter until light and fluffy. Add grapefruit juice and honey; mix well. Add confectioners sugar, one cup at a time, until desired consistency is reached. Add dye if a darker pink is desired.

Wednesday, April 7, 2010

Buttermilk Poundcake

Buttermilk Poundcake with Strawberry Gelato & Whipped Cream

Well, well, I'm back! BftB had to take a little break because of technological difficulties. My keyboard died-so I could visit everyone's blog through clicking the mouse into my computer's history, but I could not comment, log in or update my blog for that matter! So yeah, new keyboard is up a running (obviously).

I hope everyone had a wonderful Easter holiday. I hosted Easter Brunch at my house this year. It was the first time for me to host it and it went very well. Take a look at what was on our menu:

-Coca Cola Glazed Ham
-Slow Cooked Scrambled Eggs with Parmesan
-Roasted Asparagus
-Creme Brulee French Toast
-Ham & Gruyere in Puff Pastry
-Buttermilk Biscuits
-Buttermilk Poundcake with accompaniments*
*Accompaniments: Homemade Strawberry Gelato, Lemon-Lime Curd, Fresh Whipped Cream
-Bellinis, OJ & Coffee

is definitely here in the Hill Country. The Texas wildflowers are peaking out of the grounds and fields are deep blue with waves of bluebonnets blowing in the breeze. Bluebonnets are the State Flower of Texas (if you live elsewhere, you probably call them Lupine.) They are the epitome of springtime in Texas and a time honored tradition. Very southern and full of tradition much like this southern classic-Buttermilk Poundcake.
This poundcake is flavorful and moist and a new household favorite. Poundcake is extremely versatile. Top it with ice cream, lemon curd, whipped cream or a drizzling of chocolate sauce-you can definitely find a way for it to please any palate. Oh! I forgot...or just eat a slice plain jane and enjoy the simplicity of it flavor.

Buttermilk Poundcake
yield: 16-20 servings
  • 1 cup butter
  • 3 cups sugar
  • 4 eggs
  • 3 cups of flour
  • 1/4 t. baking soda
  • 1/8 t. salt
  • 1 cup buttermilk
  • 1 t. vanilla extract
  • Confectioners Sugar, for dusting
  1. In a bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking soda and salt; add alternately with the buttermilk, beginning and ending with the dry ingredients. Beat well.
  2. Pour into a greased and floured 10 inch bundt pan. Bake at 325° F for 70 minutes or until a skewer inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners sugar if desired.