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About the Recipe: These gourmet jumbo cakes are large cupcakes that can each serve 2 or even 3 for a quick tea party and get-together. They have an irresistible flavor, and anyone can make them. Serve them as a dessert topped with fresh fruit compote or even bake them in mini upside-down tube pans. The buttery sugar glaze adds just enough sweetness to make a delightful large cupcake.
Cook’s Note: Fruit Juice or extract blends can be added in place of the liqueur.
What is Chambord?
Chambord is a naturally flavored raspberry liqueur produced in the Loire Valley, south of Paris, France
Glaze Cakes: With a toothpick, poke holes into each cake, slowly and evenly spoon about 1 to 2 teaspoons buttery glaze over cakes, letting it seep into the cake. Set aside. Cool in silicone pans for about 30 minutes. Loosen silicone pans; unmold cakes. Serve the cakes upside down or like a jumbo cupcake. Sprinkle with confectioners’ sugar before serving.
Note: If baking as a mini tube cake, unmold cakes after resting 10 minutes onto cooling rack and then poke holes into cakes and baste with buttery glaze
Serve These Cakes as Cakes or Fruit Topped Desserts:
Jumbo Cupcakes: Sprinkle with confectioners’ sugar.
Fruit Covered Desserts: Turn cupcakes upside down; sprinkle with confectioners’ sugar; serve in small bowls; top with mixed fruit compote.
Upside Down Tube Cakes: Serve filling the center with fruit preserves, nuts, and a sprinkle of confectioners’ sugar.
pdf for Copy of Recipe – Gourmet Butter Basted Orange Raspberry Cakes
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