Inspired by the Italian cocktail, this cupcake evokes the herbal and citrus flavors of a classic Negroni. We added Campari to the icing and have scented the white cupcake with grapefruit, cardamom, and pink peppercorns to evoke a sweet and slightly bitter flavor profile.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground pink peppercorns
- 1/8 teaspoon ground black pepper
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tablespoons finely grated grapefruit zest
- 1/2 cup whole milk
- 2 large egg whites
- 2 sticks unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons Campari (or grapefruit juice)
- Red and orange gel food coloring
- Orange coarse sugar, for decorating
- Small orange slices, for garnish
Instructions
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, baking powder, salt, cardamom and both peppers in a medium bowl. In a large bowl, beat the butter, granulated sugar and grapefruit zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk in two additions, until just combined.
- In a clean bowl with clean beaters, beat the egg whites on high speed until they hold stiff peaks but are not dry and clumpy, about 4 minutes. Gently fold the egg whites into the batter until no white streaks remain. Divide the batter evenly among the muffin cups. Bake until the cupcakes are golden and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until combined, then increase the speed to medium high and beat until smooth and fluffy, about 3 minutes. Beat in the Campari (or grapefruit juice), then tint with red and orange food coloring until Campari-colored. Spread the frosting on the cupcakes with an offset spatula. Sprinkle with the coarse sugar and garnish each with an orange slice.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 461 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 47 g |
| Protein | 3 g |
| Cholesterol | 62 mg |
| Sodium | 145 mg |
Reviews
I never back and was very proud and happy about how great these turned out! I haven’t eaten them yet :), but I’m sure they will taste great too!