Mini Orange Bundts With A Grand Marnier Glaze

• FOR THE BUNDT CAKES:
• 1/2 cups Butter, Softened
• 1-1/4 cup Sugar
• 2 whole Eggs
• 1 teaspoon Orange Extract
• 2 Tablespoons Orange Juice
• 1 whole Orange, Zested
• 2 cups Cake Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Soda
• 1/2 cups (scant) Orange Yogurt
• 1/2 cups Buttermilk
• FOR THE GLAZE:
• 1/3 cups Icing Sugar
• 3 drops Orange Extract
• 1 Tablespoon Grand Marnier
• Water For Desired Consistency

1. Preheat oven to 350 F. Grease and flour a mini bundt pan (has six wells in it that are 3/4 cup capacity each).
2. In the large bowl of a stand mixer with a paddle attachment blend butter and sugar together for 2 minutes on medium speed, or until light and fluffy. Add eggs, orange extract, orange juice and orange zest and blend.
3. In a medium sized bowl mix flour with the salt and baking powder and add to the mixture along with the yogurt and buttermilk. Beat for 2 minutes, scraping down the sides of the bowl often.
4. Divide the batter among the cavities to 3/4 full. I also made four cupcakes in addition to the pans. Don't over fill as you won't have a pretty result with them oozing over the edge.
5. Bake for 20-25 minutes. Remove pans from the oven and cool cakes in pan for 10 minutes. Invert cakes onto a rack and cool completely.
6. Prepare glaze by mixing all the glaze ingredients together in a small bowl and drizzle over each cake. Serve at once or store them up to two days.

butter, sugar, eggs, orange extract, orange juice, orange, flour, salt, baking soda, orange yogurt, buttermilk, icing sugar, grand marnier, water

Taken from tastykitchen.com/recipes/desserts/mini-orange-bundts-with-a-grand-marnier-glaze/ (may not work)