Greek Yogurt Cupcakes with Grapefruit-Orange Curd

I'm really not much of a cake eater.
I prefer cookies. And Brownies. And pies. And anything with the words browned and butter living happily next door to each other.
I even prefer the savory salty things to cake. Yep, it's true.

 

However, I fond a cake that I'm really really really liking. This may be a problem
It may be a problem because now when I bring cake to events, I'll scarf it. That's why I tend to bring cupcakes to events I'm staying at and cookies as gifts. You can't scarf a gift--that's just plain rude.

 

This cake is different, though because it's a little bit dense, not at all grainy, and has a little bit of tart to counteract the sweet. Oh, and all the equipment you need to make this is a bowl, a spoon, and something to bake it in. So don't worry about making cupcakes and a curd. You won't have to do nearly as many dishes as you thought.
Another reason I don't do cake is because I'm not a frosting girl. I know, weird again. I've never frosted this cake, though, and I've never wanted to. It's really already that good. I've tried a couple of variations on it that have been absolutely spectacular, so watch out for those. They'll probably all pop up in December because I have an unusual knack for befriending people born in the fall and winter. 
So here it is in all it's simple glory.


Yogurt Cupcakes with Grapefruit-Orange Curd
Makes 24 Normal Cupcakes

1 cup all purpose flour
1 cup cake flour (you can use all AP f you don't have cake flour lying around)
2/3 cup sugar
3 eggs
1 cup plain Greek Yogurt
2 Tbs milk
1 tsp vanilla extract
2 tsp baking powder
Pinch of salt


Preheat oven to 350ºF and line 2 muffin tins with paper liners.
In a medium bowl, mix the flours, sugar, baking powder and salt. 
In another bowl, mix the eggs, milk, yogurt, and vanilla.
Add the dry ingredients to the wet, and stir just until combined and lump free.
Bake at 350ºF for 18-20 minutes, or until a toothpick comes out clean.
Cool the Cupcakes and make the curd.


Grapefruit-Orange Curd
Makes 1 1/2 cups


1 cup fresh grapefruit juice
1/4 cup fresh orange juice
3 Tbs honey (or 1/4 c granulated sugar)
4 Tbs butter, room temp
2 large eggs
2 large egg yolks
1 tsp grapefruit zest
Pinch of salt


In a small sauce pan, bring the grapefruit juice to a boil and reduce by half. Remove from the heat and add the orange juice, zest and salt, cool to room temperature.
In a medium bowl, cream the butter and honey until fluffy and light. Add the yolks and eggs--alternating--one at a time, until they are totally combined. 
Gradually add the mixed juices.
Put the bowl on top of a double boiler (the pot from earlier is perfect) and cook over medium heat, stirring constantly.
The curd is done when it coats the back of your spoon. If your heat is gentle enough, you shouldn't have any curdling and the mixture should be thickened after about 10 minutes of cooking. 
Pour the mixture into another, cool bow and chill to room temperature.


To Fill:
Using a piping tip, knife, or apple corer (my favorite) make a 1" deep hole in the center of each cupcake.
Using a baggie or piping bag with a plain tip, pipe the curd into the center of the cupcake, coming just above the top lip, so the curd pokes out and takes the place of frosting.
Filled cupcakes will keep well over night and into the next day, but will get soggy if left uneaten for more than 2 days, so feel free to divide the cake recipe and keep the extra curd in the fridge. It's great on top of toast or more Greek yogurt.
Enjoy!