Tuesday, July 19, 2011

Grand Marnier Mini Cupcakes

We're well into summer and there's still no real summertime weather in my neck of the woods. I find myself, therefore, longing for the sunshine and dreading the possibility that it might decide to come out after my holidays are over.

There is an upside to all this, however, because the milder temperatures have made it easy to discipline myself to write and I am almost ready to send my manuscript to an interested literary agent at the end of the month.
In the meantime, how about a little bit of sunshine on a plate?

These wonderfully moist little orange infused mini muffins are absolutely perfect with a cup of tea on a cloudy day!

Grand Marnier Mini Cupcakes
For printable recipe click HERE

Decadent little mini muffins kicked up with orange zest and amaretto!


    1 1/2 cup(s) of all purpose flour
    1 1/2 tsp. of baking powder
    1/4 tsp. of salt
    3/4 cup(s) of softened butter
    3/4 cup(s) of sugar
    2 large eggs
    1/2 cup(s) of milk
    1 tsp. of Grande Marnier
    1/2 cup(s) of Philadelphia Cream Cheese, light or regular softened
    1/4 cup(s) of softened butter
    1 cup(s) of icing sugar
    1 tsp. of Grand Marnier
    1 tbsp. of orange zest for the batter

  1. Preheat oven to 350 degrees.
  2. Whisk the flour, baking powder and salt in a bowl and set aside.
  3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  4. Add the eggs one at a time, Grand Marnier, and orange zest and beat on low speed until combined.
  5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
  6. Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full
  7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean. Cool and frost.
  8. For the frosting: Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
  9. Add the icing sugar and Grand Marnier and continue to beat for 1 minute or until frosting is smooth and creamy. Frost the cupcakes and refrigerate until ready to serve.

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