Instructions

1. Preheat oven to 350 F.
2. Mix all the dry ingredients in a mixing bowl fitted to an electric mixer. Add softened butter and combine on low speed.
3. Add egg whites, one at a time, then beat mix in whole egg.
4. Gently stir in sour cream, grenadine, and vanilla, beating to keep the mixture fluffy.
5. Evenly distribute into 24 cupcake tins (using paper liners).
6. Bake at 350F. Bake for 18 minutes, then check every few minutes (5 minute intervals at the most) for cupcakes.
7. Let cool and frost with Tequila Orange Buttercream. Garnish with more orange zest and a maraschino cherry.
8. *Gluten Free/Vegan Option:
9. Use my GF flour blend (or one that subs cup for cup) plus 11/4 tsp xantham gum, use dairy free/vegan options for the butter and sour cream, sub 3 servings egg replacer for the eggs.

For the Frosting

1. Beat together shortening and tequila until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
2. Mixture will be very thick. After all sugar is incorporated, add all the orange zest and 1-2 tbls of orange juice and beat at medium/medium-high speed for 1-2 more minutes. Adding more orange juice will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
3. Frosting should be a medium consistency for frosting cupcakes (meaning, when you drag a knife through the frosting there will be a gap where the frosting was and the walls of the frosting will start to barely fold in on itself).
4. The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.