- "instructions": "Make the candied peel\nCut off the top and bottom ends of the grapefruit. With a paring knife, cut away the peel in wide strips, leaving some of the white pith attached. Slice into strips about 1/4 inch wide.\nPlace peel strips in a 4-quart pot and cover with cold water. Bring to a boil, then drain. Repeat this process two more times.\nReturn the peel to the pot. Add sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer until peel is translucent, 15 to 20 minutes.\nDrain, then place the peel on a wire rack to dry, 2 to 4 hours. Store in an airtight container until ready to use.\nMake the cupcakes\nPreheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners. Lightly coat liners with nonstick spray.\nIn a large bowl, whisk together almond milk, grapefruit juice, oil, sugar, grapefruit zest, and vanilla.\nSift in flour, baking powder, baking soda, and salt. Mix until smooth.\nFill liners two-thirds full. Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.\nCool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.\nMake the icing\nIn a bowl, whisk together powdered sugar, melted coconut oil, grapefruit juice, vanilla, and salt until smooth. Refrigerate 30 minutes.\nUsing a mixer, whip the chilled icing on medium-high speed until light and fluffy.\nFrost cooled cupcakes with a knife or piping bag. Garnish with candied grapefruit peel.",
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