I don’t have the fancy grapefruit spoons with the serrated edges, so when I eat a grapefruit half, I generally run a knife around the outer edge and then just take my chances digging into the fruit with a plain spoon. The end result is a bit smushed up, with lots of juice left in the bottom of the grapefruit rind. Which, with all the brown sugar I typically sprinkle on the surface isn’t a bad thing; grapefruity and sweet goodness.
While eating a grapefruit today for breakfast and struggling with the fruit, I thought “Gee, perhaps I should get some of those serrated spoons…” Then I thought, “Nah, I’ll just use the grapefruit in something else. Mmmm, cupcakes…” Yep, I went from healthy (mostly) breakfast food to baked treat in the blink of a eye.
My first thought was to take the recipe from The Brown Derby for the grapefruit cake and change it into cupcakes. Sadly, this recipe only has a couple of tablespoons of juice in the whole thing and I don’t think that is enough for a really good grapefruit flavor. I went in search of something better and I think I found it here. This recipe calls for 1/2 cup of juice and pulp, which is basically what I have when I try to eat my grapefruit. I think this will be perfect with a little cream cheese frosting.
So really, this was a long way of saying that having the right tool for the right job is important. It keeps people from mangling their grapefruit and from eating cupcakes. Hmmmm, well I’m against the mangling part anyway.