Orange Poppy Cupcakes

These are a take off from the whole orange cake.    I really love that dessert, so the only things I changed in the recipe were that I added 1 1/2 TBL of poppy seeds.  Oh yeah I also added some Grand Marnier to the icing.


1 whole orange, peel and all
12 TBL butter, melted (1 1/2 sticks)
3 eggs
1 cup super fine sugar **
1 1/2 cups self-rising flour
1 1/2 TBL poppy seeds

**if you don't have superfine sugar, put it in your processor and pulse several times until it become fine, be careful it does make dust.

Directions:
Preheat oven to 350.  Line large muffin tin with liners.  Makes 7 large or 13 regular.
Process the whole orange in food processor until well pureed.  Add all the other ingredients and process until well combined.  Pour into prepared muffin tin.  Bake for 30 minutes until golden brown and toothpick comes out clean.  Cool for about 5-10 minutes put on rack.  Let  cool completely before frosting.  If you have any c left, store in refrigerator because of the cream cheese.

For the frosting

1 cup Cream cheese softened
1 stick butter, unsalted, soft
1 1/2 cup Confectionery Sugar
2 tsp Orange zest
1/2 tsp.Grand Marnier

Directions:
Cream the butter and cream cheese until smooth, add powdered sugar 1/2 cup at a time, mix until blended.  Add the zest and liquor, mix until well combined.
These are simple, quick and yummy.   Hope you try them.
Thanks for stopping by, have a wonderful week and Remember to Find the Time to Do ALL the things YOU love.
Donna