Paloma Cupcakes

Instructions

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1. - Preheat oven to 350°F. Prepare muffin pans with cupcake liners.
2. - Zest grapefruit, measuring 1/2 teaspoon for cake batter and reserving 3/4 teaspoon for icing. Juice grapefruit, reserving 1/4 cup for cake batter and reserving 2 tablespoons for icing.
3. - Zest lime, measuring 1/2 teaspoon for cake batter and reserving 1/4 teaspoon for icing. Juice lime, reserving 2 teaspoons for cake batter and reserving 1 tablespoon for icing.
4. - In a large bowl, combine flour, baking powder, baking soda and salt. In a small bowl, stir together sour cream, tequila and grapefruit juice.
5. - In a second large bowl, beat butter, sugar, 1/2 teaspoon grapefruit zest and 1/2 teaspoon lime zest with electric mixer until light and fluffy. Add eggs; mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between baking cups, filling about 2/3 full.
6. - Bake 18-20 minutes or until a toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
7. - For frosting, beat shortening, butter, reserved 3/4 teaspoon grapefruit zest and reserved 1/4 teaspoon lime zest in large bowl with electric mixer until smooth. Gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of bowl often. Gradually add tequila, reserved 2 tablespoons grapefruit juice, reserved 1 tablespoon lime juice and icing colors; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes. Sprinkle cupcakes with coarse salt.