Tea Cakes

1. Pre-heat oven to 350°F. Grease the mini cake pans ( I used a rectangular silicone mold that made 1’x3′ cakes) with butter or cooking spray and set aside.
2. In a medium mixing bowl, add 3/4 cup (125 g) granulated sugar, 1 tbsp grapefruit zest, 1/4 tsp baking powder, and 1/4 tsp salt. Use your hands to rub the zest into the sugar. Rub the zest into the sugar turns pale yellow and fragrant. Add 7 tbsp (100 g) unsalted butter and mix with a hand mixer for 5 minutes, scraping the bowl down often. Add 1/4 cup (60 g) cream cheese and mix on high for 3 minutes. Add 1 egg and mix for 30 seconds, add 1 egg yolk and 2 tsp vanilla bean paste and mix on high for 1 minute. Sift in 1 cup (125 g) all-purpose flour and gently fold the flour into the wet ingredients until the flour is just incorporated.
3. Spoon the batter into a piping bag or large freezer bag. Cut a 1/2 inch opening and pipe the batter into each cavity of the pan so that it’s 3/4 of the way filled. Bake for 20-25 minutes or until the tops of the cakes are golden brown.
4. Cool the cakes in the pan for 10 minutes before turning them out and cool completely on a rack.

Grapefruit Glaze

1. Add 3/4 cup powdered sugar to a mixing bowl. Add 1 tbsp of grapefruit juice and a small amount of pink food coloring and mix until smooth. If the glaze is thick add more grapefruit juice 1 tsp at a time.
2. Dip the top of each cakes into the glaze and let the excess drip off before flipping over and placing onto a rack. Let the glaze set for 15-30 minutes or until it’s dry to the touch.

Vanilla Whipped Cream

1. Add 1/2 cup whipping cream, 3 tbsp of powdered sugar, and 2 tsp vanilla bean paste to a mixing bowl. Whisk until stiff peaks, about 4-5 minutes. Make sure not to overmix it as it’ll turn into butter. I stop right when the trails of my whisk start showing in the whipped cream.
2. Spoon the whipped cream into a piping bag and pipe the whipped cream onto each cake. Decorate with grapefruit zest and sprinkles.