Grand Marnier Glazed Orange Baby Cakes

I'm not a big drinker, neither is P. We joke around that most of the alcohol in our house is used for cooking. But its really true. I was brainstorming something to make that was orange since I had purchased some oranges and they were nearing the end of their life. I walked over to the wine cabinet and surveyed my choices. Grand Marnier jumped out at me as the bottle hadn't even been opened yet. That is another thing that I purchase before I know what I am going to do with it. I see a theme recently with impulse buys. So I decided to redo the Lemon Glazed Baby Cakes I had done previously to see which flavors I like better. I think they are both good but I prefer the lemon ones but I'm going to venture to guess that P will like this ALOT. The Grand Marnier adds a nice sweetness and depth of flavor.

Grand Marnier Glazed Orange Baby Cakes

1/2 cup of unsalted butter softened
1 cup white sugar
2 eggs
1 1/2 cups of AP Flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup low-fat buttermilk
1 teaspoon of vanilla extract
Zest of 2 oranges, finely grated, plus the juice of 1 orange and then 2 tablespoons of juice for the glaze
1 tablespoon of Grand Marnier
1 1/2 cups of powdered sugar

Preheat oven to 350 degrees. Spray a 12 cup muffin pan with non stick baking spray (the kind with flour). In a bowl mix flour, baking powder, and salt. In another bowl mix together the buttermilk, vanilla, orange zest, and juice of one orange. Set both of those aside. In the bowl of an electric mixer cream the butter and sugar together until light in color. Add in eggs one at a time, beating after each addition. With the mixer on low add in the flour in three batches, alternating with the buttermilk mixture and ending on the flour mixture. Fill the muffin cups 1/2 to 3/4 of the way full and bake for 20-25 minutes. There will be batter left over. Cool in muffin tins for 10 minutes and then cool completely on a rack. Once cooled completely mix together the powdered sugar, orange juice, and Grand Marnier until smooth and and pour over the cakes and spread with a knife and let set until firm about 30 minutes.

Adapted from Martha Stewart's Glazed Lemon Cakes.

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