Crepe Suzette Cupcakes (aka Grand Marnier Cupcakes)

One of the competitors at Cupcake Camp Columbus took this picture--it's lovely, n'est pas?

When I was trying to create these cupcakes, the goal was to have an orange-liquor flavor that wasn't too overwhelming or cloying. Also, I wanted to give the cake part a more dense texture, and mimic that of a crepe. I found that melting and browning the butter helped in that department, and gave the cake a depth that you couldn't quite put your finger on.

Crepes Suzette (Grand Marnier) Cupcakes

*This will make about 24 regular cupcakes or 48 minis.*

2/3 cup butter, softened

2 2/3 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 cup brown sugar

4 large eggs

1 tsp vanilla extract

1 tsp Grand Marnier

1/2 cup buttermilk

1/4 cup orange juice, preferably with pulp

Zest of one orange

Preheat oven to 350F. Line your muffin pan with liners.

Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty--and then take it off the heat! Butter will darken quickly once it begins to turn. Pour from saucepan, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.

In a large bowl, whisk together flour, baking powder, salt and sugar. In a medium bowl, whisk together cooled butter, eggs, vanilla, Grand Marnier, buttermilk, orange juice, and orange zest.

Gradually, add the liquid into flour mixture and stir (you can do this with a hand or stand mixer) until just combined.

Distribute batter evenly into prepared muffin cups. Bake for 16-19 minutes for regular cupcakes, or about 11 minutes for mini cupcakes, until a toothpick inserted into the center of a cupcake comes out clean.

Cool completely on a wire rack before frosting.

Once the cupcakes are cool,brush them with two "coats" of Grand Marnier. This will allow some the liquor to permeate the cupcakes and give the tops a shiny glaze. One the Grand Marnier dries, frost them with the following.

Grand Marnier Frosting

1 stick unsalted butter

1 stick salted butter

1 cup shortening (I like the organic, vegetarian kind)

2 lbs. powdered sugar (plus more to tweak consistency)

Juice, pulp and zest of one orange

1 tsp vanilla extract

2 tsp (or to taste!) of Grand Marnier

Beat the butters and shortening until fluffy.

Gradually add the powdered sugar, orange, vanilla, and Grand Marnier.

Add extra powdered sugar to achieve desired consistency.

Garnish with candied orange peel, if desired. Recipe here.

**I've found that if I chill the frosting for a bit before I pipe it on to the cupcakes, it holds it shape easier.