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.

GRAND MARNIER CUPCAKES

Steps:

• Heat oven to 350. Grease 12 cup muffin pan or line with cups. In a large bowl, beat butter and 1/4 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 and soda and salt. At low speed, beat sour cream into butter mixture alternately with flour mixture. Spoon batter into muffin pan, filling 2/3 full. Bake 20 to 25 minutes or until golden and toothpick comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolve. Remove from heat; stir in 2 tablespoons Grand Marnier. Poke hole with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with 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 minues; remove. Smooth melted chocolate by workinbg bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle over cupcakes.