Time 45m Yield 12 cupcakes Number Of Ingredients 15 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.
Yield 12 cupcakes Number Of Ingredients 17 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.
Time 25m Yield 1 1/2 cup Number Of Ingredients 8 Steps:
Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored. In a medium saucepan, heat milk and cream until bubbly around the edges. Beat into yolk mixture. Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened. Stir in liqueur. Serve warm or cold.
Yield Makes 12 Number Of Ingredients 8 Steps:
Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat. Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 400°F. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.
More about “grand marnier cupcakes recipes”
Time 1h15m Yield 12 servings. Number Of Ingredients 19 Steps:
Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
