Grapefruit Cupcakes with sliced almonds

So I'm still on the cupcake kick, developing new flavors to put into our cupcake case at work.  This recipe was something I assembled early this past winter when I was bringing home 2-4 whole grapefruit a few members removed from their CSA boxes, weekly.  While I adore the juice, I'm not much of a grapefruit eater.  We have a fairly cozy kitchen and soon the amount of citrus was becoming rather daunting, so it became a mission to incorporate grapefruit into some recipes.

I've always enjoyed lemon poppyseed muffins, so even though I'd never seen grapefruit cake it only seemed logical to substitute one citrus fruit for another.  I was completely out of milk alternatives, so I made a quick run to the grocery around the corner (I had seen the So Delicious Coconut Milk Yogurt there, so I figured they would likely have the milk as well).  Evidently the conventional grocery chain was circulating through the So Delicious Coconut Milk products at the time because the milk and the yogurt were completely absent, however, their Coconut Kefir had made it's debut on the shelf.  I found this odd but I really didn't have another choice, and fortunately the Kefir turned out incredibly well!

I haven't baked with anything else since.  I haven't really experimented with anything else either (baking is a relatively new adventure for me and I don't keep milk alternatives on hand) so I'm sure your favorite non dairy milk would suffice, but this worked out well for me so I'll pass on the tip.  As per Sunshine's suggestion I chose kiwi as a topping.  I made what I can only describe as a jam, but I felt the kiwi taste just didn't shine through.  I prefer the flavor and texture of fresh fruit over preserves anyhow.  I might try the almond glaze covered with sliced or crumbled almonds, or anything else someone might suggest... so get on that?  Here's my recipe:

Makes 12 cupcakes

Dry Ingredients:

      1 1/2 cups flour

      1 t baking powder

      1/2 t baking soda

      1/4 t salt

Wet Ingredients

      1 cup sugar
      1/2 c oil

      1T + 1t ruby red grapefruit zest

      2 T grapefruit pulp (from citrus juicer)

      1/4 c applesauce

      1/2 c fresh ruby red grapefruit juice

      1/2 So Delicious Coconut Milk Kefir

Preheat over to 350* F

   1. Sift together dry ingredients

   2. Combine wet ingredients and beat with a handmixer until emulsified and a light texture has formed.

   3. Add dry ingredients in 3 batches, making sure each batch mostly incorporated before adding the next.

   4. Fill cupcake liners 3/4 full

   5. Bake for 18-22 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean.

   6. Remove from oven and let cool for 10 minutes before transferring to a wire cooling rack to finish cooling.

   7. Spread a thin layer of almond milk glaze, cover with sliced almonds and drizzle a touch more almond milk glaze.

To make the almond milk glaze -

Whisk to combine 1 cup sifted powdered sugar into 1T Almond Milk, add more liquid or sugar until desired texture is reached (thin enough for it to drizzle off a spoon but thick enough so it won’t just slide off the fruit/almonds).