GRAND MARNIER CUPCAKES

*Kathy's Collection*

Chocolate goes well with Grand Marnier-a winning combination!!!

CUPCAKES

6 TB unsalted butter, softened
3/4 cup sugar
1 egg
1 TB finely grated orange peel
1 tsp Grand Marnier or orange juice
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream

GLAZE

1/3 cup sugar
2 TB fresh orange juice
2 TB Grand Marnier or additional orange juice

TOPPING

3 oz semisweet chocolate, coarsely chopped
1/2 tsp shortening

1. Heat oven to 350 degrees. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5-6 minutes or until light and fluffy. Beat in egg, 1 TB orange peel and 1 tsp Grand Marnier.

2. In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternatively with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

4. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 TB Grand Marnier.

5. Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

6. Place chocolate in small heavy resealable plastic bag; and 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.

12 cupcakes

(Source: Cooking Club of America & photo also)