Pink Grapefruit Drizzle Cakes

This is such a simple recipe. You just throw all of the ingredients in to a bowl and mix away! Grapefruit can be an acquired taste, but these are nice, fresh and summery and leave your mouth with a pleasant tingle of grapefruit. Why not have a go:





Ingredients

200g unsalted butter (softened)
250g caster sugar
3 medium sized eggs
finely grated zest of 1 pink or red grapefruit
250g self raising flour
1/2 level teaspoon of baking powder
100ml milk
12 muffin cases
pink food colouring (optional)

For the syrup

100g caster sugar
juice of 1/2 grapefruit
zest of 1/4 grapefruit

For the topping

150g of icing sugar
juice of 1/2 grapefruit
zest of 1/4 of a grapefruit

Method 


Preheat the oven to gas mark 4/180c/350f. Put the butter, sugar, eggs, grapefruit zest into a large bowl. Sift the flour and baking powder on top of the other ingredients and then add the milk. Blitz all the ingredients together with an electric whisk or food mixer until all the ingredients are incorporated and smooth. Divide the mixture in to two portions and colour one portion pink.

Spoon half of the pink mixture into the muffin cases and top with the plain mixture then bake in the oven for 20 minutes and the cakes are golden brown. Check they are cooked through by inserting a skewer or cocktail stick in the middle, if it comes out clean the cakes are done!

Whilst the cakes are baking mix the caster sugar and grapefruit juice and zest to make a syrup. When the cakes are ready place them on a cooling tray with a sheet of greaseproof paper underneath. Prick the top of each cake with a cocktail stick and spoon the syrup over the cake to allow it to soak in to the holes. Leave to cool.

Whilst the cakes are cooling sieve the icing sugar and then add the juice and zest. You may find you need more icing sugar but the icing should be the consistency of pouring cream. Once the cakes have cooled drizzle your icing over the top of each cake and allow to set before serving. Yummy!