Grand Marnier Cupcakes Recipes

GRAND MARNIER CUPCAKES

Steps:

• Heat oven to 350°F.
• Grease 12-cup muffin pan or line with baking cups.
• In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
• Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
• In medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat sour cream into butter mixture alternately with flour mixture.
• Spoon batter into muffin pan, filling two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
• Remove from heat; stir in 2 tablespoons Grand Marnier.
• Poke holes with toothpick in top of each cupcake.
• Using pastry brush, brush tops liberally with Grand Marnier glaze.
• Place chocolate in small heavy resealable plastic bag; add shortening and seal.
• Place in pan of simmering water; turn off heat.
• Allow bag to sit several minutes; remove from water.
• Smooth melted chocolate by working bag with hands.
• Cool 5 minutes.
• Cut off tiny corner of bag; drizzle chocolate over cupcakes.

ORANGE LIQUEUR CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
• In a stand mixer with the paddle attachment, cream together the butter and sugar. In a separate bowl, whisk together the buttermilk, extract and eggs. In another bowl, sift the flour, baking powder and baking soda. Add the orange liqueur and orange zest.
• Alternate the egg mixture and flour mixture into the butter and sugar until well combined. Make sure to scrape down the sides of the bowl and mix well. Spoon the mixture into the prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 35 minutes. Let cool completely before frosting. While the cupcakes are baking, make the frosting.
• For the frosting: Beat the butter, honey, orange extract and salt until smooth. Then slowly add the powdered sugar, 1 cup at a time, the cocoa powder, heavy cream and orange liqueur.
• Refrigerate the frosting until the cupcakes are cooled, about 30 minutes. Frost each cupcake and serve.