Behold the lowly grapefruit. While lemons, limes and oranges have risen to citrus celebrity status thanks to their liaisons with Leinenkugel, Corona and Blue Moon, the poor grapefruit has had to sit on the sidelines, the wallflower of all citrus fruits. There’s been no ice-cold craft brew pairing for this lonely yellow fellow. No, Mr. Grapefruit has had to content himself with merely adding a little brightness to ho-hum diner breakfasts and the obligatory winter fruit salads.
Until now. Once again, Shiner has risen to the occasion, delivering the grapefruit from its mediocre existence. Take a look at Shiner’s Ruby Redbird – a crisp, refreshing beer brewed with Texas Ruby Red grapefruit juice. What Blue Moon has done for the orange, Shiner’s has done for the grapefruit, the signature citrus of the Rio Grande Valley.
Having happened upon this latest summertime citrus quaff, there was no way I could resist giving it the b.u.i. treatment. So I grabbed a few of the golden globes, set about concocting some grapefruit curd and here you have it – Shiner’s Ruby Redfruit cupcakes, filled with just-the-right-amount-of-tartness grapefruit curd, and topped with St. Germain buttercream (which lends itself beautifully to these favors, if I do say so myself.)
So before it gets too hot to fire up the oven this summer, give these cupcakes a try – a tart & delightful cupcake from a “tart & delightful beer” – thanks Shiner!
SHINER’S RUBY REDFRUIT CUPCAKES
Makes approx. 18 cupcakes
As I often do with the beer infused cupcakes, I started with a box mix. With the extra steps required for the grapefruit curd, it makes sense to save a little time using a mix. Start with the curd first, so it has time to cool.
From Cooking Light magazine
(This recipe calls for grated grapefruit rind and fresh squeezed grapefruit juice. I find it’s much easier to grate the rind first and then extract the juice.)
2 teaspoons grated grapefruit rind
2/3 cup freshly squeezed grapefruit juice
1/2 cup sugar
2 tablespoons fresh lemon juice
4 large egg yolks
2 tablespoons chilled butter, cut into small pieces
Combine first 5 ingredients in the top of a double boiler, stirring well with a whisk. Cook over simmering water until thick (about 10 minutes), stirring constantly. Strain the juice mixture through fine sieve into a bowl. Discard solids. Add butter, stirring well with a whisk. Cool completely. This will keep in the fridge for up to a week.
When using a box mix, follow the directions on the box, but substitute the amount of water called for with the same amount of grapefruit beer. I used Pillsbury for this recipe, so this recipe follows those directions.
1 box yellow cake mix
1 cup Shiner Ruby Redfruit beer
1/3 cup butter, room temperature
2 teaspoons grated grapefruit rind
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Mix all ingredients in large bowl of stand mixer until just combined, then mix at medium speed for two minutes. Fill prepared cupcake pans. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. Let cool in pans for 5 minutes, then remove to racks and cool completely.
Once cool, remove small portion from the center of each cupcake (I like to use a melon-baller for this task.) Fill each cupcake with a small dollop of grapefruit curd, then frost as desired.
St. GERMAIN BUTTERCREAM
1 cup unsalted butter, room temperature
4 cups confectioners sugar
2 tablespoons St. Germain liqueur
1 – 2 teaspoons grated grapefruit peel
1 tablespoon freshly squeezed grapefruit juice
In large bowl of stand mixer, cream together butter and grapefruit rind. Add confectioner sugar, St. Germain and juice and mix on low-speed to combine, then at high-speed for 4 -5 minutes, until light and fluffy. Frost as desired.