Except her birthday was actually on the 10th. I told her happy birthday then, don’t worry, but we didn’t celebrate with cupcakes until yesterday and I didn’t want to give away the surprise by posting about them until now. I made Grapefruit Cupcakes with Honeyed Italian Meringue Buttercream. It wasn’t until I was halfway through that I realized I was actually making Ina’s Lemon Yoghurt Cake that I made two weeks ago just with the lemon zest and juice replaced with grapefruit zest and juice! Because I’d made that cake, I didn’t have the yoghurt to make this cake. So I used buttermilk instead and it seems to have worked all right.
I can’t taste much grapefruit flavor, though, which is a little disapointing given how lemony the lemon version of this cake is, but it’s still a perfectly acceptable cupcake. The recipe calls for Italian meringue buttercream which I’ve attempted in the past, usually to mixed results. I seem to have overcome my troubles with it this time, though, and got it right off the bat! I even, as you can see, made an attempt at frosting a pretty flower (it’s the technique of the Wilton rose, but I don’t think it looks much like a rose the way I’ve mangled it) – somehow the first one I tried looked the best.
Not as bad as I feared they might be, but I still need practice. When are we going to take that cake decorating course, Mom!