Ingredients

• 4 Eggs
• 1 cup Butter 2 sticks
• 2 cups Sugar
• 2 tsp Vanilla
• 2 tsp fresh orange zest
• 1/4 cup Milk
• 3 cups Unbleached White Fine Pastry Flour sift first
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup fresh squeezed orange juice about 3 oranges

• 1-1/2 sticks unsalted butter
• 2-1/2 tsp reduced Grapefruit Juice
• 1 tsp Grapefruit Zest
• 3-1/2 cups Powdered Sugar
• 2 Tbsp Heavy Cream

Instructions

1. Beat eggs until light and lemon colored and set aside. Beat butter, sugar, vanilla, and orange zest on medium high for about 3 minutes.
2. Sift dry ingredients and fold eggs into creamed sugar mixture. Alternate adding sifted dry ingredients with milk and orange juice, mixing only until just combined.
3. Bake at 350 for about 20 to 25 minutes or until cake springs back (reg. cupcakes 15 to 16 minutes and mini cupcakes about 12 minutes)
4. Turn out when barely cooled. Decorate with fresh sugared blueberries.

1. Zest & juice grapefruit (ruby red have the best color).
2. Heat juice of ½ fresh squeezed ruby red grapefruit until reduced by half. Set aside.
3. Bring butter to room temperature. Sift the powdered sugar.
4. Cream butter and zest until smooth - about 3 minutes. Scrape sides of bowl. Add ½ of the powdered sugar and all of the grapefruit juice. Mix until combined. Scrape bowl. Add remaining powdered sugar and all of the heavy cream. Mix until smooth.