Pink Grapefruit Cupcakes - Recipe

For the cupcakes (standard recipe):
1 box lemon cake mix
1/2 cup unsalted butter, softened
3 eggs
1 cup pink grapefruit juice

For the cupcakes
(gluten free/lactose free recipe):
1 box lemon gluten free cake mix
*(El Peto makes some great cake mixes that are gluten free, wheat free and milk free you can find them in any health food store and most Bulk Barn locations)
2/3 cup Earth Balance vegan margarine for baking, softened
4 eggs
2/3 cup pink grapefruit juice

1. Preheat oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the icing:
1/2 unsalted butter, softened
*(Substitute for Earth Balance vegan margarine)
2 cups icing/confectioners sugar
1 tsp. pink grapefruit juice
1 tbsp. lemon zest
1 1/2 tbsp. orange zest
24 pink grapefruit slices (if desired)

2. In a medium bowl, beat all icing ingredients on medium speed until smooth. You can add extra pink grapefruit juice by 1/2 tsp. at a time to adjust the texture. Frost each cupcake with a beveled spatula, knife or piping bag. Top each cupcake with a slice of pink grapefruit for garnish, if desired.

Makes approximately 24 cupcakes