Orange-scented vanilla cupcakes?

Name: Orange-scented vanilla cupcakes?
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 2 1/4 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cups whole milk; 1/2 cup orange juice; 1 tablespoon Grand Marnier; 4 large egg whites; 1 1/2 cups sugar; 1 stick unsalted butter; 1 1/4 teaspoons pure vanilla extract; 1 stick butter, at room temperature; 3-4 cups powdered sugar; 2 tablespoons orange juice; splash Grand Marnier; 1 teaspoon vanilla; pinch salt

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Dessert

Very Easy

45 min

Preparation

Preparation25 min

Cook time20 min

Center a rack in the oven to 350 degrees. Fill cupcake pans with cupcake liners.
Sift together the flour, baking powder and salt. Whisk together the milk, orange juice, liqueur and egg whites in a medium bowl.
Put the sugar and butter in the bowl of a mixer and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
Using a small spoon, fill each cupcake liner 1/2 full with the batter.
Bake for 15 to 20 minutes, or until the cupcakes are well risen and springy to the tough a toothpick inserted into the centers should come out clean.
Transfer the cupcakes to cooling racks and cool completely before frosting them.
Place the butter in a large mixing bowl. Add 1 cup of the sugar and then the orange juice, Grand Marnier and vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading or piping consistency.