Pink Grapefruit Cupcakes With Guava Truffle Cookies And Rosewater Frosting Recipes

Steps:

• For the cupcakes:
• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
• Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
• In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
• Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
• For the frosting:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
• Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

Steps:

• To Make Ahead: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.
• Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
• Preheat a nonstick (not Belgian) waffle iron.
• Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.
• Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners' sugar while still slightly warm (see Variations). Variations: Instead of confectioners' sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.
• Recipe Nutrition:
• Per cookie: 63 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 18 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 22 mg sodium; 18 mg potassium
• 1/2 Carbohydrate Servings
• Exchanges: 1/2 other carbohydrate, 1/2 fat