Candied Grapefruit Cupcakes

• 1 red grapefruit
• 3 tablespoons elderflower liqueur (such as St-Germain)
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated red grapefruit zest
• 1/2 cup milk
• 1 stick unsalted butter, at room temperature
• 3 cups confectioners' sugar
• 2 drops red food coloring (optional)
• 1 tablespoon finely grated red grapefruit zest, plus segments for topping
• 2 tablespoons elderflower liqueur (such as St-Germain)

1. Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands.
2. Place in a saucepan; cover with water and bring to a simmer.
3. Drain the zest and return to the saucepan; cover with water and repeat 2 more times.
4. Set the zest aside.
5. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting.
6. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar.
7. Add the zest, reduce the heat to low and simmer 20 minutes.
8. Remove with a slotted spoon; set aside.
9. Reserve the syrup.
10. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners.
11. Whisk the flour, baking powder and salt in a medium bowl.
12. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
13. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest.
14. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
15. Divide the batter among the muffin cups, filling each two-thirds of the way.
16. Bake until a toothpick inserted into the centers comes out clean, 18 minutes.
17. Poke a few holes in each cupcake with a toothpick.
18. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup).
19. Remove the cupcakes to a rack to cool completely.
20. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
21. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
22. Spread the frosting on the cupcakes.
23. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.

red grapefruit, elderflower, granulated sugar, flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, red grapefruit zest, milk, unsalted butter, sugar, drops red food coloring, red grapefruit zest, elderflower

Taken from www.foodnetwork.com/recipes/food-network-kitchens/candied-grapefruit-cupcakes.html (may not work)