Friday, February 18, 2011
Orange Cupcakes with a hint of Grand Marnier (liqueur)
Seems lately a day can't go by that I don't bake something. Kind of like withdrawls I guess. I've been on this French Bread kick and think I have made two loaves everyday for the past 3 days. I have also been craving sandwiches so the bread has worked out great. I give one loaf to the kids, which they eat in one night. I will share that recipe with you soon. They are soooooooooooooooo yummy and a slice right out the oven is just like heaven. If someone offered me a piece of chocolate or a piece of fresh baked bread, I'd have to take the bread. A huge downfall for me.
I had some oranges that I needed to eat or make something with so I took one of them, zested it and made these wonderful cupcakes. You can't really taste the liqueur but it gives it a nice flavor. I adapted this recipe from Joy of Baking, I substituted yogurt for the milk. Trying to tell myself they are healthier. :) Which I'm sure they are, they say yogurt is good for you, right?
I must admit the Orange butter cream frosting is a bit sweet for me so maybe if I make it again I will cut back on the sugar a little. If you just frost the center of the cupcake it seems ok, not overpowering. Again personal opinion. Everyone else thought they were just fine. :)
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier (can use pure orange extract instead)
Zest of 1 orange
2 segments of orange finely chopped with juice
2 tsp juice from orange
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plain yogurt
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and liquor, add the orange segments and juice.
In a separate bowl whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and yogurt, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes
5 oz softened butter
7 oz. icing sugar
2 tsp hot water
1 tsp orange extract
1/8 tsp Grand Marnier
Beat all above ingredients until creamy, either frost or put in piping bag and decorate. Zest a little orange on top of each frosted cupcake.
A photo without the icing.