Tropical Citrus Crunch Cupcakes

This cupcake came to life very suddenly, last year I made a super delicious crust using cheerios cereal – Cherrios Strawberry Tart. and just recently I got a request for this recipe, and it made me think, I wanted to try this in a cupcake version,  unfortunately, or fortunately ? I ran out of cheerios, so I thought, how about almonds and pretzels? I had leftover ground almonds and whole grain pretzels are my favorite snack, and then it just kind of came together as I was thinking of complimenting flavors : Almond, Coconut, Grapefruit. It should work, right? 

ROASTED COCONUT
4oz(114grams) sweetened, shredded coconut
Line the baking sheet with parchment paper
Oven at 350F
Spread the coconut in one layer onto the baking sheet.
Bake for 5 minutes, watch very carefully, you will need to stir the coconut, to ensure even toasting.
Edges always brown quicker than middle part so be watchful and don’t let it burn. Once your coconut is toasted, lightly brown, golden in color let it cool completely before adding to any recipe.Set aside.

Bake for 8 minutes, or until edges are golden brown. Remove from the oven and let cool.
Turn the oven to 325F

1/4 cup + 2tbl granulated sugar

Peel the grapefruits, and peel away all the white pith. Work over the bowl, as there will be juice dripping, reserve the juices.Using a  small serrated knife gently cut between the membranes to release the grapefruit segments. 1/2 of the grapefruit segments will be caramelized, reserve 1/2 of segments, those will be cut in small pieces and use fresh in the frosting. Reserve all the juices in the process, we’ll need them.

Over medium high heat, add sugar into a medium size skillet, then add half of the grapefruit segments,and   all of the juices. Cook until grapefruit is caramelized, about 3-4 minutes. Remove from heat and let cool.
Cut all the grapefruit in small pieces, caramelized as well fresh one.

 Reserve all the syrupy juices – These will be used to “soak” the cupcake once it comes out of the oven.

Frosting
In a medium mixing bowl, beat cream cheese, add butter, powdered sugar.Beat well, till smooth.
Fold in grapefruit. Flavor will develop with a little bit of time as grapefruit  sets it.
Set aside or into the fridge for a little bit, bring to room temperature when ready to frost the cupcakes. 

Coconut Cupcake (makes 12cupakes)

1stick butter
2/3 cup sugar
2eggs room temperature
1/2tsp vanilla extract
1tsp coconut extract

1 cup flour
1/4tsp +1/8 tsp baking powder
1/8tsp baking soda
1/8tsp salt
1/3 cup buttermilk

7(198grams)ounces sweetened ,shredded coconut

In a mixing bowl, beat together butter and sugar, until fluffy and creamy, about 5 minutes, add eggs, one at a time, add extracts, and beat until incorporated.
In a separate bowl, sift together flour, baking powder, baking soda and salt.

 Fill prepared muffin pan with the cupcake batter, almost to the top.
Bake at 325F, for about 20-25 minutes, or until tooth pick inserted i the center comes out clean.
  As soon as you take the cupcakes out of the oven, pour about  1 to 2 tsp of reserved syrupy grapefruit juices on each cupcake.Set aside to cool.
Once cooled, frost cupcakes with Caramelized Grapefruit Cream Cheese Frosting.

Sprinkle toasted coconut on the top and serve.

I recommend letting cupcakes sit for several hours, to develop the full flavor.
I absolutely love the crust in these, pretzels and almonds make for a great pair.