Mini Orange Bundts with a Grand Marnier Glaze

Preheat oven to 350 F. Grease and flour a mini bundt pan (has six wells in it that are 3/4 cup capacity each).

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.

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.

Divide the batter among the cavities to ¾ 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.

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.

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.