Pink grapefruit rosewater cupcakes Recipe | Food Network UK

Ingredients

• For the cupcakes
• 220g cake flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 5 tbsp butter, cubed
• 250g sugar
• 2 extra-large whole eggs
• 3 large egg yolks
• 1 1/2 tsp grapefruit oil
• 3 tbsp grapefruit zest
• 60ml vegetable oil
• 80ml grapefruit juice
• For the guava truffle biscuit
• 340g vanilla sandwich wafer cookies, finely ground
• 1/8 tsp salt
• 6 tbsp unsalted butter, melted
• 3 tsp guava extract, divided
• 320g white chocolate chips
• 60ml condensed milk
• For the rosewater icing
• 450g cream cheese, softened
• 6 tsp rosewater
• 125g sifted icing sugar
• 4 to 8 tsp cream, as needed